Chocolate Graham Crackers | Weelicious ? - Fast, Easy & Fresh ...

Lately it?s been quite rainy where I live. In southern California terms a lot of rain means once or twice a month at most, so whenever the skies here turn grey I rejoice. These are the days when our family hunkers down by the fireplace to play board games, read piles of books and, of course, make s?mores. Hubby and I have done this with Kenya and Chloe a few times in the past couple of months alone and now, whenever the kids see so much as a drop of water falling from the sky they?re pulling out the now not-so-hidden bag of marshmallows from the pantry. I always keep the other ingredients ? graham crackers and Nutella (by the way, if you?ve never tried this chocolate hazelnut spread to make s?mores in place of a bar of chocolate, the time to start is now) ? close by.
So there we were last month, sitting by the fire, gently toasting our marshmallows when Chloe said, ?I wish I had a chocolate graham cracker?. You can?t feel too bad for a 3 year-old fantasizing about a chocolate graham cracker while she?s got a mouth full of s?mores, but her idea really got me thinking. The next day I went straight to the kitchen and came up with Chloe?s dream cookie. It?s mainly a graham cracker but packs a bang of chocolate in each bite making them unbelievably delicious and the ultimate kid treat!
Chocolate Graham Crackers (Makes 168 1-inch Crackers)
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Dark Brown Sugar, packed
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Cup Butter, chilled & cubed
1/4 Cup Honey
1/4 Cup Water
1. Preheat oven to 350?F.
2. In a food processor or mixer combine the first 7 ingredients.
3. Add butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until it is 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
7. Place cookies on a Silpat or parchment-lined baking sheet and bake for 15 minutes.
8. Cool and serve.
* To Freeze: After step 6, place cut-out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
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