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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Graham Cracker Shortbread S'mores

Coastal Living MAY 2007

  • Yield: Makes 16 cookies

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1/2 cup all-purpose flour
  • 1 1/2 cups stone-ground whole-wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 8 ounces dark chocolate, melted
  • Espresso Marshmallows

Preparation

Line a 9- x 9-inch pan with parchment; set aside. (Let the parchment overhang the edge of the pan so that it can be used to lift the cookies out when cooled.)

Cream butter and sugar together until creamy and light. Stir in vanilla and molasses. Mix flours, salt, and cinnamon together in a bowl, and add to butter-sugar mixture until blended. Press into prepared 9- x 9-inch pan, and prick all over with a fork.

Bake at 350° for 15 to 25 minutes or until slightly brown. Cut hot shortbread into 16 (4 1/2- x 1-inch) bars, and let cool in pan.

Dip half of each shortbread bar into melted chocolate, and scrape bottom against edge of bowl to remove excess chocolate. Place on a parchment-lined baking sheet, and let cool until hardened. Serve with Espresso Marshmallows.

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Graham Cracker Shortbread S'mores recipe

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