I have a tendency in life to make simple things complicated. Take, graham crackers, for instance. It’s something you usually buy from the store, right? And then turn into an ooey gooey chocolately marshmallowy summertime treat…
Well, I did that, but I made the graham crackers. And then I turned them into an ooey gooey chocolately marshmallowy *frozen* summertime treat.
It started just like any baking endeavor begins: flour, sugar, baking powder, salt…
Oh! And butter, of course!
When stirring alone didn’t seem to work the mixture into coarse crumbs, I had to pull out my pastry blender. Bet you’ve never seen one like this before!
Once I got the mixture to resemble coarse crumbs, as prescribed by the recipe, I added molasses and water and had to stir and stir until the dough formed a ball. You know how you always get to that point while stirring where you think it’ll never come together? That’s what I felt like right about here:
And then, just like magic, the unruly doughy/powdery mixture becomes a ball and the insides of the bowl begin to gleam with the buttery dough.From here, I had to divide the dough in two, pat it out, and cover it in plastic so it could chill out in the fridge for awhile.
(Oh – as a quick side note: I was making these for a crowd, so I had to double the recipe. I probably could/should have divided my dough into four so I could later roll out smaller sheets of graham cracker cookies, but I thought it would save time to just do the two large sheets and it worked fine.)
Once chilled, I rolled the sheets out really thinly between parchment paper.
Once cool, I could start breaking them apart by hand.
Oh, and in case you’re wondering about the smaller container of ice cream seen in the background of these photos, one of our guests can’t have dairy, so I made his with a store-bought graham cracker and soy ice cream. Can you tell which one is his in the picture above? 🙂 (Bottom right-hand corner)
Very gently, but with a firm hand, the two sides of the cookie sandwich come together. It’s amazingly difficult to get them to stay in place. I wish they stayed looking like this throughout their 30-minute visit in the freezer.
In case you’re curious, the issue was that the ice cream became soft enough that it seeped out the edges of the sandwich and all over the parchment paper. The marshmallow creme hardens just enough that the two textures didn’t really freeze together. Fortunately, even after a half an hour in the freezer, that meant I could still separate the two sides, scoop the once softened and now semi-frozen ice cream off the parchment paper and back onto the cookie.
So, the last (and most difficult) step comes next.
It’s pretty obvious to tell which ones I did first, isn’t it? 🙂 It gets increasingly difficult to dip the whole sandwich into the chocolate as time goes on because the chocolate hardens a bit and the ice cream begins melting again. You have to work really quickly! And, the other trick is to have A LOT of chocolate, which unfortunately means that at the end of the project, there’s a lot leftover that just goes in the compost.
In any case, after years of having cut out this recipe from a random Rachel Ray magazine that I had around, I’m glad to have finally made them and tried my hand at turning yet another simple thing in life – the S’more with store-bought graham crackers – into a rather complicated and time consuming Bonbon S’more with homemade graham cracker cookies.
This ooey gooey chocolatey marshmallowy *frozen* treat was enjoyed by all!
In case you want to try your hand at this, I found that the recipe is already online. Just follow this link. Enjoy!