Rachael Ray's Bon Bon S'mores

rachaelraymag.com

• Ready In: 48 mins
• Yields: 25 Bonbons

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  cup whole wheat flour
• 1⁄2 cup granulated sugar
• 1  teaspoon baking powder
• 3⁄4 teaspoon salt
• 1⁄2 cup  cold unsalted butter, cut into small pieces
• 2  tablespoons molasses
• 3⁄4 cup marshmallow cream
• 1  pint vanilla ice cream, softened
• 24  ounces  milk chocolate chips

Directions

1. Preheat the oven to 350°.
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
3. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
4. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
5. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
6. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.