Combine flour, wheat bran, baking soda, cinnamon and salt in a small bowl and set aside until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, vanilla extract, molasses, and honey until light, fluffy and very smooth. Slowly add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed.
Transfer the soft dough to a parchment-paper lined surface. Top with another piece of parchment paper and roll into a thin, flat sheet, about ¼-inch thick. Transfer the rolled dough between the parchment paper to a flat tray and refrigerate until very firm, about 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Remove the dough from the refrigerator, cut 2-inch round disks of dough with a cookie cutter and transfer the cut disks to baking sheet. Bake until golden brown around the edges, 12 to 14 minutes. Let cool on the tray to room temperature. Transfer the crackers to the freezer until ready to top with marshmallow.
Line a 9 x 13-inch glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Fit a stand mixer with a whisk attachment and pour 3/4 cup cold water into the mixing bowl. Add gelatin to the water to soften.
In a medium saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook (without stirring) until mixture reaches 240°F, about 10-12 minutes. Remove from heat.
Turn mixer on low speed. Slowly pour sugar syrup down the side of the bowl into the softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.
Quickly transfer the marshmallow to a pastry bag fitted with a ½-inch round piping tip (or a zip-top bag with the corner trimmed) and slowly pipe dollops of the marshmallow on the frozen graham crackers, taking care not to let the marshmallow run over the sides of the crackers. Transfer the marshmallow-topped graham crackers to the freezer until firmly set, about 30 minutes.
In a small bowl, combine the chocolate chips and coconut oil. Warm the mixture over a double-boiler with simmering water (or in the microwave in 20 second increments) until completely melted. Gently stir until smooth and evenly combined. Add a bit more coconut oil if the glaze is too thick to pour. Transfer the mixture to a spouted cup or pitcher and let cool until just about room temperature.
Transfer the frozen marshmallow and graham crackers to a cooling rack that is set over a piece of parchment paper or a baking sheet to catch the excess chocolate glaze. Slowly pour the glaze over each s’more until completely coated. Transfer the s’mores to the freezer to set up, about 5 minutes. Store in an airtight container for up to 2 weeks.
In this recipe, you may substitute the vanilla beans with vanilla bean paste or vanilla extract. Please follow the equivalencies noted below:
1 whole vanilla bean = 1 tablespoon vanilla extract = 1 tablespoon vanilla bean paste
Recipe by Pastry Chef Jenny McCoy
Combine flour, wheat bran, baking soda, cinnamon and salt in a small bowl and set aside until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, vanilla extract, molasses, and honey until light, fluffy and very smooth. Slowly add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed.
Transfer the soft dough to a parchment-paper lined surface. Top with another piece of parchment paper and roll into a thin, flat sheet, about ¼-inch thick. Transfer the rolled dough between the parchment paper to a flat tray and refrigerate until very firm, about 1 hour.
Preheat the oven to 176°C. Line a baking sheet with parchment paper and set aside.
Remove the dough from the refrigerator, cut 2-inch round disks of dough with a cookie cutter and transfer the cut disks to baking sheet. Bake until golden brown around the edges, 12 to 14 minutes. Let cool on the tray to room temperature. Transfer the crackers to the freezer until ready to top with marshmallow.
Line a 23 x 33-centimeter glass baking dish with foil. Lightly coat foil with non-stick cooking spray; set aside. Fit a stand mixer with a whisk attachment and pour 180 ml cold water into the mixing bowl. Add gelatin to the water to soften.
In a medium saucepan, add sugar, corn syrup, water and salt; stir to combine. Place over medium-high heat until sugar dissolves, about 3-4 minutes, stirring occasionally. Attach candy thermometer to saucepan and continue to cook (without stirring) until mixture reaches 115°C, about 10-12 minutes. Remove from heat.
Turn mixer on low speed. Slowly pour sugar syrup down the side of the bowl into the softened gelatin. After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes. Add vanilla bean paste during the last minute of beating.
Quickly transfer the marshmallow to a pastry bag fitted with a ½-inch round piping tip (or a zip-top bag with the corner trimmed) and slowly pipe dollops of the marshmallow on the frozen graham crackers, taking care not to let the marshmallow run over the sides of the crackers. Transfer the marshmallow-topped graham crackers to the freezer until firmly set, about 30 minutes.
In a small bowl, combine the chocolate chips and coconut oil. Warm the mixture over a double-boiler with simmering water (or in the microwave in 20 second increments) until completely melted. Gently stir until smooth and evenly combined. Add a bit more coconut oil if the glaze is too thick to pour. Transfer the mixture to a spouted cup or pitcher and let cool until just about room temperature.
Transfer the frozen marshmallow and graham crackers to a cooling rack that is set over a piece of parchment paper or a baking sheet to catch the excess chocolate glaze. Slowly pour the glaze over each s’more until completely coated. Transfer the s’mores to the freezer to set up, about 5 minutes. Store in an airtight container for up to 2 weeks.
In this recipe, you may substitute the vanilla beans with vanilla bean paste or vanilla extract. Please follow the equivalencies noted below:
1 whole vanilla bean = 1 tablespoon vanilla extract = 1 tablespoon vanilla bean paste
Recipe by Pastry Chef Jenny McCoy
Pure Vanilla Extract
Pure Vanilla Bean Paste
