Recipe By Chef John McConnell
Indoor Dark Chocolate Espresso S’mores
Just because it’s rainy and cold outside doesn’t mean that we can’t still enjoy s’mores for dessert. Our recipe for Indoor Dark Chocolate Espresso S’mores is the perfect anecdote to the winter blues. Grab some board games, a bottle of your favorite Clif Family wine, some good friends and make up a batch of this tasty dessert.
1 recipe Homemade Graham Crackers or your favorite store brand
Clif Family Dark Chocolate Espresso Bar
Preheat oven to 425°. Arrange graham cracker halves in a single layer on a parchment-lined rimmed baking sheet, placing about ½” apart. Set 1 marshmallow in the center of each cracker and bake until marshmallows are lightly golden on top and puffed, about 5 minutes. Remove from oven and immediately top each with 1 chocolate square. Let sit 5 minutes to allow chocolate to melt slightly, then top with another graham cracker.
Homemade Graham Crackers
Makes 24 2-inch squares
1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup oat flour
1/2 cup dark brown sugar, lightly packed
1/2 tsp baking soda
1/2 tsp kosher salt
4 TBSP unsalted butter, frozen
3 TBSP honey
3 TBSP whole milk
1 TBSP vanilla extract
Combine the flours, brown sugar, baking soda, and salt in a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Shred it through the large holes of a box grater or potato grater directly into the flour. Toss gently with your fingers until the butter shards are spread evenly throughout the flour.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and stir to until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
Once dough has chilled, Preheat your oven to 400 degrees F. Sift an even layer of flour onto a silicone mat and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Using a fluted pastry wheel or pizza cutter cut 2-inch squares. Use the tines of a fork to make indentions on the tops of each cracker. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.