Operation: Emergency Giant S’more

by Barry Lewis


Approx 1kg marshmallows

Approx 1kg, good quality milk chocolate

For the dough, note this is for ONE big cracker mix, so you will need to double for the 2 crackers

275g whole wheat flour

175g light brown sugar

1tsp cinnamon

Pinch of salt

100g butter, room temperature

45ml milk

90g honey

2tsp vanilla extract

Chloe loves s’mores, so she wanted to make a s’more super sized from scratch. Grabbing a couple of baking trays they created the perfect template for the chocolate, marshmallow filling and homemade graham crackers. I really did not think this would work, particularly on a first attempt, but I was super pleased with the outcome, especially the gooey raft of marshmallow! The graham cracker taste was identical and you can easily just make smaller version ones with the same recipe!

How to make an indoor giant s’more

Alright so this is how we made the massive s’more, we used store bought marshmallows and chocolate but have done both homemade here on the website in the past if you fancy giving it a go! What you’ll need ideally is 2 baking trays the same size to make it a little quicker or you’ll have to just use one for everything, baking the 2 graham crackers (essentially massive biscuits!) one at a time.

Line up the chocolate still in the packaging on a baking tray, when you start to run out of room break up the chocolate into squares to fill the gaps, you should fill your baking tray with chocolate, keep it in the packaging for now, it’s just good whilst the trays are cold to do this, leave the chocolate to one side.

Lets make the homemade graham cracker dough.

Get a large mixing bowl and add the sugar, cinnamon, salt and flour, stir until well combined and consistent in colour. Using a pastry blender or your fingers and thumbs work the butter into this mixture until a breadcrumb like texture is achieved, much like when making pastry.

Once at this stage add in the honey and vanilla, then slowly add the milk in, mixing as you go, you may not need it all, you want to get a dough that is not sticky, but slightly tacky so don’t use all the milk if you feel it’s too wet already. Once you are happy with it (and if it is too sticky, add a little more flour until you are happy) wrap it up in cling film, flatten it slightly into a big disc and place in the fridge to chill and firm up.

Get your baking try and line it with a baking mat and then roll out the dough nearby on a floured work surface. Roll it out to about 5mm thick, trying to get it as thin as you can but big enough to fit in the baking tray, trimming away any excess, you can prick the top of the dough with the classic graham cracker indents if you wish with a fork, then bake in the oven pre-heated to 160fan/180c/350f for 15 minutes. Allow to cool fully on a wire rack then repeat with another batch of this dough if using the same pan once you have removed the first one, or bake 2 at the same time on the other tray. Either way, allow to fully cool before removing from the baking tray.

Get a large sheet of foil and place one baked biscuit on it leaving plenty of foil left to fully wrap it all over allowing for the other biscuit on top. Arrange your chocolate on the biscuit, it should fit perfect after laying it out previously.

Meanwhile scatter your marshmallows on one of the baking trays, making sure it is well lined with a lipped edge to help remove it and bake in the oven for 10 minutes at the same temperature or until gooey. Turn it into a grill setting once the marshmallows have all melted and merged to brown the tops, be careful not to burn them it should only take a few minutes. Turn this oven toasted marshmallow mixture out onto the chocolate and peel off the baking parchment, if you allow it to cool a bit this becomes easier or you can just pull it off and sort it afterwards – a bit messy but fun!

You can then return the biscuit with the chocolate and marshmallow on top back to the oven to grill the top and toast the other side, you can leave it too if you prefer or you can use a chefs blow torch and char the tops. If grilling, again after a few minutes check it’s browned, the chocolate is covered by the marshmallow so shouldn’t burn.

Once browned and you are happy, place the other biscuit on top of the marshmallow, gather up the foil underneath and use extra foil if required to fully wrap the giant s’more, then bake for 10 minutes to warm through and melt the chocolate and marshmallow together, allow to cool a bit before serving in big old slices! Good luck!

On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.

Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.