Graham Cracker and S'mores | The Fauxmartha

Valentine’s Day is a trade-off in our house. One year I plan. The next year he plans. It’s romantic, I promise. We have yet to talk about it this year though. I’m hoping that means it’s his turn. But just in case, I’ll have s’mores ready. They have a sweet spot in our hearts.

Graham Cracker and S'mores | The Fauxmartha

A couple Valentine’s ago I took him out for sushi. A true act of love. Try as I might, I can’t stomach it. I ordered the one non-sushi item on the menu—a chicken teriyaki bowl—with all the other kids in the restaurant. We hopped next door for dessert—s’mores. A mini flame, dark chocolate, graham crackers, and marshmallows. It was far from fancy but just right for us. There’s something about making food together that makes my heart go pitter patter. Even if roasting and assembly is all that’s involved. That must be the secret to fondue restaurants. But my favorite part—looking up at each other after taking the first bite. Roasted marshmallow left on the sides of our mouth. With a shmear of chocolate. And a smile on our face. Something you can only do in the midst of complete comfort.

I hope your Valentine’s Day is filled with messy s’mores and smiles.

Graham Cracker and S'mores | The Fauxmartha 

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Graham Crackers and S’mores


  • Graham Crackers
  • 1 1/2 c. unbleached all-purpose flour
  • 1/3 c. whole wheat (or graham) flour
  • 1/2 tsp. sea salt
  • heaping 1/4 tsp. cinnamon
  • 2/3 c. unsalted butter, room temperature
  • 1/2 c. brown sugar, firmly packed
  • 2 tbsp. honey
  • S’mores
  • graham crackers
  • Green & Black’s dark chocolate
  • marshmallows


  1. Make graham crackers. In a medium bowl, add the flours, salt, and cinnamon and whisk together.
  2. Using a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and honey on medium-high speed until fluffy, about 5 minutes.
  3. Slowly add the dry ingredients into the wet, and mix until evenly combined.
  4. Split the dough and half. Using plastic wrap, wrap and flatten the dough and allow to rest in the fridge for at least 30 minutes.
  5. Remove dough from fridge. Preheat oven to 350 degrees.
  6. Between two sheets of wax paper, roll out the dough until about 1/4″ thick. Cut to desired size using a scalloped roller or scalloped cookie cutter.
  7. Place on a baking sheet lined with parchment paper or a Silpat. Using a toothpick, poke holes in the dough. Place baking sheet in freezer for about 5 minutes.
  8. Bake for 10 to 12 minutes or until golden. Remove immediately from baking sheet and place on a cooling rack. Repeat with remaining dough.
  9. Store in an airtight container for up to two weeks.
  10. Make s’mores. Set out 4 graham crackers with two chunks of dark chocolate.
  11. Roast two marshmallows over an open flame. (We use the gas stove in the winter.)
  12. Squeeze marshmallows off stick in between the graham crackers and chocolate. Enjoy.


  • Serving Size: about 40 graham crackers, depending on size
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Graham cracker recipe slightly adapted from Miette

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