Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

Recipe courtesy Executive Chef Jason Rogers, The St. Regis Hotel, Aspen, Colorado

Ingredients:

Graham Cracker Dough:

1 tablespoon salt
2 cups all- purpose flour
2 cups whole wheat flour
1 tablespoon ground cinnamon
1 tablespoon sugar
4 sticks (1 pound) unsalted butter
1/2 cup cold water
3/4 cup honey

Chocolate S'More Smear:

12 ounces semisweet chocolate
12 ounces praline butter, hazelnut butter or peanut butter
4 tablespoons unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla

Marshmallows

Instructions:

1. Preheat oven to 350F.
   
2. To make graham cracker dough, in a large bowl, mix in all dry ingredients.
   
3. Cut butter into flour mixture with a pastry cutter or two forks.
   
4. Add water and honey and mix well.
   
5. Wrap mixture in plastic and refrigerate for approximately 1 hour.
   
6. 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.
   
7. In a small bowl, mix cinnamon and sugar together, sprinkle on top of dough. Bake until golden brown, about 15 minutes.
   
8. To make chocolate s'more smear, in a double boiler, melt chocolate, praline butter and butter.
   
9. Stir in heavy cream and vanilla. Place in a serving dish and set aside.
   
10. In a small cast iron pot with grill bricks and sterno gel, light pot.
    
11. Roast marshmallows over flame.
    
12. Spread one side of the graham crackers with chocolate smear and sandwich roasted marshmallow between two graham crackers.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.