Few things link you to childhood quite like a marshmallow-oozing gooey smore. As I was making these, I was immediately transported back to tall pines, bright stars, crickets chirping, and the smell of smoke. Growing up in the south, campfires and star-gazing was truly a part of my upbringing. And I miss it. It’s always a joy to go back to my husband’s family farm and get to relive all these little pieces of nostalgia.

I hope this recipe will bring you some campfire joy too.

For this recipe, I decided to pick ONE thing to make homemade and layer on the rest. I have made homemade marshmallows before, but it was quite tedious so I went with homemade graham crackers this time!

You’ll start with the chocolate (I’m OBSESSED with Honey Mamas and believe they deserve their own post!)

Next layer on a marshmallow, and gently press it into the chocolate so it spreads evenly across.

Once it’s all layered, you’ll bake it up and have a hard time waiting patiently once you start smelling it. Trust me on this one! Follow the instructions below carefully and you’ll get the ideal golden grown marshmallow!

AuthorRachel Stricklin

Yields1 Serving

1 cup + 1 T Gluten-Free Flour (I use Namaste Brand)

¼ cup honey

½ tsp cinnamon

1 tsp vanilla

½ tsp black strap molasses

¼ tsp sea salt

1 tsp baking soda

¼ tsp baking powder

1 egg

2 tbsp grass-fed butter

Preheat the oven to 350. Using a stand mixer, add the wet ingredients until combined. In a separate bowl, mix together the dry ingredients and then add in 3-4 rounds to the wet ingredients, making sure the honey is well-blended in. Once it is all combined, line a baking sheet with parchment paper. Lightly spray the parchment paper with non-stick spray and then add the graham cracker dough to it. Fold the parchment paper in half, pressing the dough flat with the palm of your hand or a rolling pin. Place it in the fridge to set for 15-30 minutes. Once it has cooled to solidify a bit more, you can remove it from the fridge and make sure it is all evenly distributed til it is about 1/3 an inch thick.

Place it in the oven and bake for 8-10 minutes, until all the edges are golden brown.

Let them cool completely if you are planning to make smores next! You can also wait a couple days and the Grahams will be a bit crispier for the Smores.

For the smores, bump the oven up to 375 degrees. You will only be placing the bottom half of the smores (along with chocolate layer and then marshmallow layer) into the oven. Cook for 7 minutes.

If you like a little burn on your marshmallows to give it that true campfire taste, then you're going to set the oven to broil and cook them for about 2 additional minutes. During this part, you cannot let your eyes pull away from the oven for or else you risk burning the batch! Just turn on the oven light and once you hit broil, watch them closely, being sure to pull them right when they reach the desired charring.

Remove from oven and immediately press the graham cracker top on the smore, allowing the chocolate and marshmallow to ooze out with all their melted goodness!

Ingredients