2ounceschocolate (e.g. Baker's single ingredient chocolate)
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.