Yep. These would be amazing for s’mores.
I doubt you’d even need additional chocolate bars… although, who can say no to extra chocolate, right?!
The recipe is simple and takes no more time than making your own crackers.
We loved snitching them from our snack drawer, and they also worked great in our Carvel Ice Cream Cake copy-cat recipe. Yum, yum!
Dark Chocolate Graham Crackers – Adapted from Elise Bakes
- 1 1/2 C white whole wheat flour
- 7/8 C powdered sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C dark chocolate cocoa powder
- 6 T butter, softened
- 1 T honey
- 6 T milk
Begin by sifting together 1 1/2 C white whole wheat flour with 7/8 C powdered sugar, 1 tsp. baking powder, 1/4 tsp. salt and 1/2 C dark chocolate cocoa powder.
Using a fork or pastry blender, cut in 6 T softened butter. Keep working at this step… it takes time. Don’t give up early.
Mix together the 1 T honey and 4-6 T milk; add slowly to the mixture.
Pack the dough together in a ball; when it sticks, you’ll know you have your base ready.
Break off some dough in small chunks. Roll out the dough to 1/8 – 1/4 inch thickness.
Place on parchment paper. Then, cut the dough into 1 1/2 – 2 inch squares; or if you prefer, make them look more like graham crackers.
Poke them with a fork.
Bake on parchment on a cookie sheet in a pre-heated oven at 325 for 12-15 minutes. Check after 10 and remove any crackers around the edges (which seem to always get done faster than the others!).
Split apart the center crackers and spread them out for the last few minutes of baking – it will help them get crispy.
Remove from the oven and transfer the crackers to a cooling rack. After about 5 minutes on the rack you’ll be able to tell if the crackers are crispy enough. If not, simply return them back to the oven for additional baking.
Repeat until all the dough is used.
Store in an airtight container for up to 2 weeks (although they won’t last that long!).
Like I said… they would make excellent S’mores!