Do not blink or rub your eyes; you read correctly.
This is one of those recipes that only the magical forces of the Internet could have led me to. And I’m oh so glad they did…
I adore waffles, but never bought a waffle iron because I DON’T adore “one-note” kitchen gadgets. And seriously, how versatile could a waffle maker be? But, since my love of waffles is well-known, I was given one as a gift a number of years ago.
And sure enough, while I DO use it for waffles, the iron has spent most of its time in a high cabinet in my kitchen.
Because although I adore waffles, I am over the moon for anything s’mores – and when I discovered this recipe I was thunderstruck.
A graham cracker dough is “waffled,” and then returned to the iron for a quick melt with some marshmallows and chocolate.
What are YOU serving for dessert tonight?
adapted from Waffleizer
2 c. flour
1 c. dark brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
Pinch of cinnamon
7 tablespoons cold unsalted butter, cut into pieces
1/3 c. honey
5 tablespoons whole milk
2 tablespoons vanilla
Make the graham cracker dough: Whisk the honey, milk and vanilla in a small bowl; set aside. In a separate bowl combine the dry ingredients; beat with an electric mixer on low speed till just blended. Add the butter and beat just until the mixture looks like coarse cornmeal.
With the mixture at low speed slowly add the honey mixture till completely incorporated. The dough will be very sticky but don’t be tempted to add more flour at this point – you’ll need to use quite a bit when rolling out the dough later.
Flatten the dough into a disc and wrap in plastic – refrigerate for at least two hours, or overnight.
For the s’moreffles: Line a baking sheet with parchment paper; set aside. Place the chilled dough on a well-floured surface; sprinkle more flour on top of the dough and roll it out to just over 1/4″ thick. Using a pizza cutter or sharp knife, cut out 4″ squares (don’t worry about exactness here – these are s’moreffles!) Transfer the squares to your prepared baking sheet and return to the fridge. Gather the dough scraps and re-roll and cut until you’ve used all of the dough, transferring the squares to your baking sheet.
Pre-heat your waffle iron – I experimented with the highest and next-to-highest settings; you may have to do the same based on your iron. When heated, place one dough square in the middle of the iron and close. Mine were ready in about 3 minutes. Use a butter knife to gently loosen the edges, followed by a spatula to remove the cracker – transfer to a wire rack to cool. Repeat with remaining squares.
Assemble the s’moreffles: Place one cracker in the middle of your iron; sprinkle with marshmallows and chocolate chips, followed by another cracker. Close the iron, pressing gently as the marshmallows and chips begin to melt. The whole thing should take about 1 minute.
Eat and enjoy!