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This month’s Recipe Redux challenge invites members to create a hand-held dessert recipe destined to be the next big trend.

I’m a dessert girl at heart, so I was happy to see this challenge. I think cupcakes are getting a bit overdone, so I decided to create a recipe that’s been on my to-do list for months.

Last summer when I visited Hershey Park with my family, I was captivated by the “S’mores Cart” that sold several variations of s’mores using different Hershey candy products. This is genius because everyone loves s’mores, right?

I sampled one of their creations, and while it was a yummy treat, I had to lie down shortly after eating it so my stomach could recover. The ingredients in that s’more were the opposite of nutritious, and in my sugar-induced stupor, I thought to myself, “There has to be a better way. . .”

I’m happy to report that there is a better way to eat a s’more. My version is made with whole grain, homemade graham crackers, homemade mascarpone cream, and homemade chocolate sauce. I also have a homemade gluten-free graham cracker recipe if you don’t want the wheat version.

There isn’t a grain of refined sugar in these grown-up s’mores, but they’re rich and delicious. After you’ve tasted these, you’ll never look at a marshmallow s’more the same way again.

Prep Time:15

Cook Time:15

Total Time:30

Ingredients

Ingredients for the Graham Crackers

2 1/4 cups white whole wheat flour
3/4 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup melted butter
1/2 cup honey
1 tsp vanilla extract

Ingredients for the Mascarpone Cream

12 ounces mascarpone
1 tbs honey

Ingredients for the Chocolate Sauce

2 ounces chocolate (e.g. Baker's single ingredient chocolate)
2 tsp coconut oil
2 tbs honey

Instructions

Preheat the oven to 375 degrees and grease a cookie sheet.
To make the graham crackers, mix together the dry ingredients in a small bowl. Set aside.
In a large bowl, stir together the butter, honey, and vanilla extract. Add the dry ingredients and mix until a ball forms.
Place the ball onto the cookie sheet. With a rolling pin, roll out the dough into a large rectangle about 1/4-inch thick. Use a sharp knife or pizza cutter to cut the crackers into 2 1/2-inch by 2 1/2-inch squares. Pierce the tops of the crackers with a fork.
Bake for 10 minutes. If you’d like crispy crackers, turn off the oven after 10 minutes but leave the crackers in the oven with the door open for an additional 5 minutes. Keep an eye on them to make sure the edges don’t get too brown. When they're out of the oven, re-cut the crackers and let them cool on a wire rack. (Note: This makes 18 crackers, but you’ll only need 12 for the s’mores recipe.)
To make the mascarpone cream, whip together the mascarpone and the honey in the bowl of a stand mixer. You may need to add a little milk or water if the mascarpone is too thick to yield a spreadable cream.
To make the chocolate sauce, melt the chocolate and coconut oil in a small saucepan. Stir in the honey.
Assemble the s’mores by placing a layer of chocolate sauce on 12 graham crackers. Add a layer of mascarpone cream (I use this fun frosting tool), and then drizzle more chocolate on top.

Nutrition

Servings:

Calories: 360kcal

Author: Annemarie Rossi

Cost: $.48 per serving