Did you know National S’more is August 10? Neither did we. But we’re always up for this classic campfire treat and we have a homemade graham cracker recipe—plus, some creative s’mores combinations!
Our Homemade Graham Crackers are, like most baked goods, much better than store-bought. Store-bought graham crackers are fine, but it’s fun and extra tasty to bake your own for something special!
The classic S’more treat is a graham cracker square topped with a piece of chocolate bar, topped with a campfire-roasted marshmallow, topped with another graham cracker square.
You could also try these interesting twists on S’mores for something different:
S’more Turtles
Graham crackers, caramel, milk chocolate, marshmallow, and whole pecan halves
Chocolate Peanut Butter
Chocolate graham crackers, marshmallow, and peanut butter (preferably crunchy)
Nutty Banana
Graham crackers, Reese’s peanut butter cup, marshmallow, and banana
Strawberry Chocolate
Graham crackers, dark chocolate, marshmallows, and fresh strawberries
Chocolate Caramel
Graham crackers, caramel-filled chocolate, and marshmallow
Nutella and Banana
Peanut butter cookies, Nutella, marshmallow, and banana
Grasshopper
Graham crackers, marshmallow, and Andes mints
Caribbean
Graham crackers, marshmallows, caramel, and shaved coconut
Mexican
Graham crackers, marshmallows, milk chocolate, cinnamon, and nutmeg
In a food processor or the bowl of a standing mixer (with paddle attachment), thoroughly combine flour, brown sugar, baking soda, and salt. Add butter and pulse or mix on low, until mixture is the consistency of coarse meal.
In a small bowl, whisk together honey, milk, and vanilla extract. Add to flour mixture. Pulse on and off a few times, or mix on low until dough barely comes together. (It will be soft and sticky.)
Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill until firm, about 2 hours, or overnight.
In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return one half to refrigerator.
Onto a floured work surface, shape dough into a long rectangle about 1/8 inch thick. (Dough will be sticky, so flour as necessary.) Trim rectangle edges to 4 inches wide. Place rectangle’s short side parallel to work surface. Cut a strip every 4-1/2 inches, making 4 crackers. Gather scraps and set aside.
Place crackers on parchment-lined baking sheets and sprinkle with cinnamon/sugar mixture. Chill until firm, about 30 to 45 minutes. Repeat with remaining dough.
Gather all scraps into a ball, chill until firm, and reroll. Dust work surface with flour and roll out dough for 2 to 3 more crackers.
Heat oven to 350 degrees. Mark a vertical line down the middle of each cracker, without cutting through dough. Using a toothpick or skewer, prick dough in two rows on each side, starting about 1/2 inch from each side of dividing line.
Bake 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
