Can I ramble a little more about how it still feels like summer?
Last week I left Pennsylvania for New York and it was nearly 90 degrees — hot and humid, which to me still totally counts as summer. In the three days I was there I probably ate more peaches, burrata and heirloom tomatoes than I have all season. Still summer, absolutely.
I have made a few things with butternut squash while traveling because I wanted to share them, but I haven’t touched pumpkin yet. Is butternut squash becoming the new basic? I suspect it will be the next ubiquitous ingredient — I’m calling it now.
One thing that definitely screams summer to me: graham crackers. Especially homemade ones for s’mores. I made these with the idea of trashing them up a bit — dipping them in chocolate, adding sprinkles — and then using them for perfect s’mores. I even considered adding toffee or chopped nuts. I’ve been craving chocolate graham crackers lately (pregnancy cravings are real), and I’ll sometimes buy tiny packets from coffee shops even though they’re overpriced for just a couple bites.
I make s’mores year-round — sometimes over my gas stovetop in February — but they’re mostly a summer (or bonfire) staple, so I figured now’s a good time to share this recipe.
Full disclosure: I’m not patient or precise with baking, which is why my graham crackers ended up round. I only had a round cutter on hand and couldn’t be bothered hunting through boxes for a square one. Honestly, I used the circle cutter because I can’t cut straight lines with a knife. The important part is the result: homemade grahams that make better-than-ever s’mores.
These crackers are crisp, slightly spiced and perfect for dipping in dark or white chocolate, then finishing with sprinkles if you like. I use good melting chocolate, melted until smooth, and dip each cracker about halfway or fully depending on how decadent I’m feeling. Lay them on parchment to set and you’ve got a fun, festive treat.
Homemade Chocolate Covered Graham Crackers
20
to 25 cookies
2 hrs
Ingredients
- 2 cups graham flour
- 1/2 cup all-purpose flour
- 3/4 cup loosely packed dark brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 4 tablespoons molasses
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- dark and white chocolate, melted
- sprinkles (optional)
Instructions
- Add the graham and all-purpose flours, brown sugar, baking powder, baking soda, cinnamon and salt to a food processor and pulse until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the molasses, milk and vanilla extract, then pulse until the dough comes together and forms a ball. Wrap the dough in plastic and refrigerate for about an hour.
- Preheat the oven to 350°F (175°C). Roll the chilled dough on a floured surface to about 1/4 inch thickness. Use a biscuit cutter or a knife to cut rounds or squares and place them on a nonstick or lined baking sheet. Poke a few holes in each cracker with a fork.
- Bake for 20–22 minutes, until the edges are golden. Let the crackers cool completely.
- If desired, dip the cooled crackers in melted dark or white chocolate and place them on parchment. Add sprinkles while the chocolate is still soft. Let set before serving.
Notes
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