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Prep 10 mins
Cook 14 mins
Yay! Our month of no sweets is over and we were able to celebrate with these bad boys! I had my doubts about them because they were messy, gooey and a creation I made up; but these were delicious. You have to keep them refrigerated because of the marshmallow, but that only enhanced the flavor. The graham cracker brought enough salt in it to even out the sweetness of the marshmallow fluff, which made for a perfect bar.
For the Crackers
- 354.88 ml all-purpose flour
- 78.07 ml whole wheat flour
- 2.46 ml salt
- 2.46 ml cinnamon
- 158.51 ml unsalted butter, room temperature
- 118.29 ml firmly packed light brown sugar
- 29.58 ml honey
For the Fluff
- 3 egg whites, at room temperature
- 473.18 ml light corn syrup
- 2.46 ml salt
- 473.18 ml sifted powdered sugar
- 14.79 ml vanilla extract
For the assembly
- 709.77 ml semi-sweet chocolate chips, for dipping
- For the Crackers:.
- Sift together both flours, the salt, and cinnamon into a bowl. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes.
- Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step.).
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4-inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2-inch apart. I poked mine with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely. They should snap at a crisp when cooled.
- Gather up dough scraps, re-roll, and cut to make more cookies. You can store in an airtight container for up to 2 weeks.
- For the Fluff:.
- In the bowl of a stand mixer, fitted with the whisk attachment, add egg whites, corn syrup, and salt.
- With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
- On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
- Use immediately or refrigerate in a covered container for up to two weeks.
- For the Assembly:.
- On a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Pipe marshmallow fluff on the graham cracker (I just filled a piping bag, or you could use a large Ziploc bag) and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden.
- Using a double boiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit.
- With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in the freezer. Continue until all bars are dipped. Freeze until chocolate is hard.
- Keep in airtight container in the fridge for up to two weeks.