Best Homemade Cinnamon Grahams And Salted Chocolate Ganache Smores Recipes

CHOCOLATE GANACHE S'MORES

Chocolate Ganache S'mores image

A scrumptious oven baked dessert to bring on the taste of those yummy campfire graham cracker, chocolate, marshmallow s'mores!

Provided by Spence Ohana

Categories Desserts Cookies Chocolate Cookie Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

14 whole graham crackers, crushed
½ cup butter, melted
¼ cup white sugar
½ teaspoon ground cinnamon
9 ounces bittersweet chocolate chips
1 cup heavy cream
1 tablespoon dark rum
1 (10 ounce) package large marshmallows

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 50.9 g, Cholesterol 47.5 mg, Fat 22.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 12.9 g, Sodium 185.3 mg, Sugar 22.9 g

HOMEMADE CINNAMON GRAHAMS AND SALTED CHOCOLATE GANACHE S'MORES

Homemade Cinnamon Grahams and Salted Chocolate Ganache S'mores image

Even though graham crackers and s'mores are completely American, my Hungarian-American kids love them, and they're always on our mind after goulash, since we usually make goulash over a live fire. Andras' mom bakes a lot with graham flour, since many Hungarian pastries are more rustic-so we've learned to love the sweet, earthy flavor. If you don't have it you can use a local or freshly-ground whole-wheat flour, which has the earthy graham-forward flavor. The traditional sweetness comes from honey and a touch of molasses, which give these a familiar flavor (even the dough tastes great!). If you want a lighter "honey" graham style, skip the molasses. The beautiful thing about homemade grahams is you can make them in any shape you want-rectangles with scored quarters (like boxed grahams), squares or even rounds.Whenever I make s'mores, I set the chocolate squares onto the grahams and let it melt by the fire for a long time before I stack with my blistered marshmallow. The melt factor helps it deliver far better on satisfaction. But it's far easier to make a quick ganache, with the ratio slightly skewed in favor of the chocolate, to make a just-spreadable paste for homemade grahams. Then no matter what kind of marshmallows I use, we get a totally dreamy, melty result.

Provided by Sarah Copeland

Categories dessert

Time 2h

Yield 16 s'mores

Number Of Ingredients 19

Ingredients

1 1/4 cups graham flour
1 cup all-purpose flour, plus more for the surface
1/2 cup dark brown sugar or coconut sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon cinnamon
Pinch ground nutmeg
3 ounces (6 tablespoons) unsalted butter, melted
1/3 cup heavy cream, half-and-half or whole milk, at room temperature
1/4 cup honey
1 tablespoon molasses, optional
1 egg, well beaten
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Salted Chocolate Ganache, recipe follows
Toasted marshmallows
1/2 cup heavy cream
5 ounces bittersweet or dark chocolate, finely chopped
Flaky sea salt, such as Maldon, for sprinkling

Steps:

For the homemade cinnamon grahams (graham crackers): Whisk together the flours, sugar, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, whisk together the melted butter, heavy cream, honey and molasses if using. Combine the wet and dry ingredients and stir to make a moist dough. Divide in half, press into 2 squares (roughly 6-by-5-inches each), wrap tightly in plastic and chill for at least 1 hour and up to 3 days.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
Dust a clean work surface lightly with flour. Working with 1 portion at a time, roll each square into a larger 10- to 11-inch square, about 1/8 inch thick, turning the dough frequently to ensure it isn't sticking and taking care to keep it in a rough rectangular shape. (Use a pastry scraper and a light dusting of flour when it sticks.) Repeat with the remaining dough.
Use a sharp knife or a pastry cutter to cut each square of dough into 16 squares, roughly 2 1/2-by-2 1/2-inches, trimming the edges as needed. Use a fork to mark each a few times. Brush with the beaten egg.
For the cinnamon sugar: Whisk together the sugar and cinnamon in a small bowl, then sprinkle lightly over each graham.
Bake, rotating the trays halfway through, until the grahams are deeper brown around the edges, 15 minutes. Cool completely on a rack and serve the day they are baked, or store, well-wrapped, for up to 3 days. Freeze any additional grahams for up to 2 weeks.
To serve: Use a little knife or a spoon to spread some Salted Chocolate Ganache on a graham, then top with a toasted marshmallow and another graham.
Heat the cream in a small pot until simmering. Place the chocolate in a medium, heat-proof bowl and pour the simmered cream over the top. Let stand for 2 minutes before whisking until a smooth paste. Pour into a small pot or jar and sprinkle the top with flaky sea salt. Chill until ready to use (it should be thick but still easy to spread with an offset spatula or a spoon). Makes 3/4 cup.