Homemade Cinnamon Grahams and Salted Chocolate Ganache S'mores

While s'mores and graham crackers are iconic to American culture, my Hungarian-American family can't resist their charm. We often crave them after a pot of goulash by the fire. My husband's mother frequently bakes with graham flour since it features in many rustic Hungarian treats, and we've grown fond of its rich, slightly sweet taste. You can also use locally sourced or freshly milled whole-wheat flour if you don't have graham flour on hand; it has a similarly earthy, robust quality. The familiar sweetness comes from honey, with a dash of molasses for depth; skip the molasses for more traditional "honey" grahams. One of the best aspects of homemade grahams is that you can cut them into any form you preferclassic rectangles, tidy squares, or playful rounds.

For s'mores, I like setting the chocolate on the grahams, letting it melt slowly near the fire before topping with a toasted marshmallow. This melted chocolate layer makes the experience extra indulgent. However, I find it much faster and easier to whip up a quick ganachejust thick enough to spread, with a higher chocolate content. This way, regardless of the marshmallows you use, you'll always have a perfectly gooey, luscious result.

Ingredients

Homemade Cinnamon Grahams (Graham Crackers)

1 1/4 cups graham flour
1 cup all-purpose flour, plus extra for dusting
1/2 cup dark brown sugar or coconut sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
Pinch of nutmeg
3 ounces (6 tablespoons) unsalted butter, melted
1/3 cup heavy cream, half-and-half, or whole milk (room temperature)
1/4 cup honey
1 tablespoon molasses (optional)
1 egg, well beaten

Cinnamon Sugar Topping

2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For Assembly

Salted Chocolate Ganache (see recipe below)
Toasted marshmallows

Salted Chocolate Ganache

1/2 cup heavy cream
5 ounces bittersweet or dark chocolate, cut into fine pieces
Flaky sea salt (like Maldon), for garnish

Directions

For the Cinnamon Grahams: Mix the graham flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and nutmeg in a bowl. In a separate bowl, combine the melted butter, cream, honey, and molasses (if using). Add the wet ingredients to the dry and stir until the dough comes together and feels moist. Divide the dough in half, shape each portion into a 6-by-5-inch square, wrap in plastic, and chill for at least one hour (or up to three days).
Preheat your oven to 375F. Line two baking trays with parchment or silicone mats.
Sprinkle a clean workspace with flour. Roll out one dough portion at a time into a roughly 10- to 11-inch square, about 1/8 inch in thickness. Turn the dough frequently and add flour as needed to prevent sticking, aiming for a rectangle. Repeat with the second piece of dough.
Cut each large square into sixteen smaller squares (approximately 2 1/2 x 2 1/2 inches). Trim edges if needed. Poke each cracker several times with a fork. Brush with the beaten egg.
For Cinnamon Sugar: In a small bowl, stir together sugar and cinnamon, then sprinkle a bit over each graham square.
Bake, rotating the pans halfway, until the grahams are a rich golden brown at the edges, about 15 minutes. Allow to cool fully on a rack and enjoy the same day, or store airtight for up to three days. Extras can be frozen for two weeks.
To Serve: Use a small spatula or spoon to spread the Salted Chocolate Ganache on a graham cracker, top with a toasted marshmallow, then finish with another cracker.

Salted Chocolate Ganache

In a small pot, warm the cream until it just simmers. Place the chopped chocolate in a heat-safe medium bowl, and pour the hot cream over it. Let the mixture sit for two minutes, then whisk until smooth and glossy. Transfer to a small jar or container and sprinkle some flaky sea salt on top. Cool until ready to spreadit should be thick, yet spreadable. Yields roughly 3/4 cup.