Bonbon S'mores
Silvana Nardone
From Every Day with Rachael Ray
August-September 2006
MAKES SIX S'MORES
Prep Time: 30 min (plus chilling and freezing)
Cook Time: 18 min
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 stick (4 ounces) cold
unsalted butter, cut into
small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream,
softened
24 ounces milk chocolate chips
1. Preheat the oven to 350°. In
the bowl of a standing mixer
fitted with a paddle attachment,
combine the all-purpose and
whole wheat flours with the
sugar, baking powder and salt.
Add the butter and combine
on low speed until the mixture
resembles coarse crumbs,
about 3 minutes. Add the
molasses and 1/4 cup of water
and mix until the dough forms
a ball, about 2 minutes. Divide
the dough into 2 equal pieces,
pat each piece into a flat
4-inch square and wrap in
plastic wrap. Refrigerate until
firm, about 15 minutes.
2. Roll out each piece of chilled
dough between 2 sheets of
parchment paper into two
8-inch squares about 1/8 inch
thick. Transfer each square, on
the parchment, to a baking
sheet; stack and freeze until
firm, about 15 minutes.
3. Remove the top sheets of
parchment and, using a pastry
wheel or sharp knife, cut the
dough into 2-inch squares
(you'll get 16 cookies from
each square of dough). Prick
the dough all over with a fork
and bake until golden around
the edges, 15 to 18 minutes.
Let the cookies cool completely
on a rack, then break them
apart into squares. Freeze
12 squares in a resealable bag
until firm, about 15 minutes;
reserve the remaining cookies
for another use.
4. Place the chilled graham
squares on a work surface and
turn them bottom side up.
Spoon about 2 tablespoons
of the Fluff in the center
of 6 squares, and about 2
tablespoons of the ice cream on
the remaining 6 squares, then
gently sandwich the squares
together. Freeze until firm, about
30 minutes.
5. In a microwavable bowl,
melt the chocolate chips in a
microwave at 50 percent power
for 3 minutes. Stir until smooth;
let rest until cool to the touch.
Dip the ice cream sandwiches
in the melted chocolate, turning
with tongs to coat. Place each
bonbon on a parchment paper-
lined baking sheet and freeze
until firm, at least 1 hour.
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