Stout Graham Cracker S'mores

Making your own graham crackers is a complete game changer. Growing up, I was never a fan of the boxed variety so, a few years back, I created this recipe and was completely blown away at the level of flavor the boxed grahams were missing. The honey really shines through on this wheat based cookie, staying soft & chewy, just like I love 'em! So, ditch that cardboard crunch cracker and give these a go!
By / Photography By Aaron Snow | August 27, 2016


Place first five ingredients in a bowl, mix to incorporate, and set aside. In another bowl, cream butter for two minutes. Add brown sugar and mix for 3 to 5 minutes. Add honey and vanilla and mix for 2 minutes. Scrape down sides of butter mixture and add flour in 3 batches, only mixing to incorporate (do not overmix). Add the stout beer. Mixture will look a little wet. On a lightly floured surface, lightly knead dough to form a ball, rolling in flour until just slightly sticky. On parchment paper or Silpat, roll the dough out with a lightly floured rolling pin. Transfer the dough to a baking sheet and place in freezer for 20 minutes. Remove from freezer and cut out cookies with desired cutter. Place on a lined, oven ready cookie sheet 4” apart. Dock the dough and bake for 10 to 12 minutes, or until cookies are lightly golden. Allow to completely cool on sheet before handling.

Homemade Marshmallows

Makes 6 large 4" Rounds

Place gelatin and ice cold water in the bowl of a standing mixer with whisk attachment. In a saucepan with candy thermometer, add sugar and corn syrup, place over medium high heat. Cook until thermometer reaches 240 degrees Fahrenheit, about 7 to 10 minutes. Immediately remove from heat and turn mixer on medium low speed. Slowly add the hot liquid to the gelatin mixture until combined. Add salt. Turn mixer to high and let whip until bowl is cool to the touch, 12 to 15 minutes. Add vanilla. Combine powdered sugar and cornstarch in separate bowl, mix to combine. Set aside. In an 8x8 dish, line 2 pieces of parchment paper criss-crossing to cover both sides of pan. Lightly coat with nonstick spray and cover with half of cornstarch mixture, making sure to cover the sides of the pan. Once marshmallows are cool, transfer to prepared dish, using a nonstick sprayed spatula for spreading. Cover the top of the marshmallows with remaining cornstarch mixture. Let set at room temp for at least 4 hours.

S’more Assembly

With the same cookie cutter used for the graham crackers, cut marshmallows and place on top of one graham cracker each. Using a kitchen torch, toast the marshmallow using a 4 to 6 inch flame separation from marshmallow. Rotate in a constant circular pattern with the flame. Once the marshmallow is toasted, place chocolate on top. Hit the chocolate with the kitchen torch until the chocolate becomes shiny. Top with second graham cracker. Serve immediately.


  • 1½ cup whole wheat flour
  • 1 cup wheat bran
  • 1½ cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter at room temp
  • ¾ cup brown sugar
  • ¼ cup local honey
  • 1 teaspoon vanilla
  • ¼ cup stout beer
Homemade Marshmallows
  • 3 packets unflavored gelatin
  • 1 cup ice cold water, divided
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ tsp kosher salt
  • 1 teaspoon vanilla bean paste
  • ¼ cup powdered sugar
  • ¼ cup cornstarch
  • nonstick spray
S’more Assembly
  • 3 bars chocolate, snapped into thirds
  • kitchen torch
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