Graham Cracker Dough:
1 Tbsp. salt
2 cups all-purpose flour
2 cups whole-wheat flour
1 Tbsp. ground cinnamon
1 Tbsp. sugar
4 sticks (1 lb.) unsalted butter
1/2 cup cold water
3/4 cup honey
Chocolate S'More Smear:
12 oz. semisweet chocolate
12 oz. praline butter, hazelnut butter or peanut butter
4 Tbsp. unsalted butter
1/4 cup heavy cream
1 Tsp. vanilla
Preheat oven to 350 degrees F.
To make graham cracker dough: In a large bowl, mix in all dry ingredients.
Cut butter into flour mixture with a pastry cutter or two forks.
Add water and honey and mix well.
Wrap mixture in plastic and refrigerate for approximately 1 hour.
Unwrap plastic from mix and roll out onto a floured table. Cut out to desired size and place on a 12" x 12" baking sheet.
In a small bowl, mix cinnamon and sugar together, sprinkle on top of dough. Bake until golden brown, about 15 minutes.
To make chocolate s'more smear: In a double boiler, melt chocolate, praline butter and butter.
Stir in heavy cream and vanilla. Place in a serving dish and set aside.
In a small cast iron pot with grill bricks and sterno gel, light pot.
Roast marshmallows over flame.
Spread one side of the graham crackers with chocolate smear and sandwich roasted marshmallow between two graham crackers.
Recipe courtesy Executive Chef Jason Rogers, The St. Regis Hotel, Aspen, Colorado