Red Velvet Nutella S’mores
These red velvet graham crackers were one of my earliest pins, and honestly, I never thought I’d get around to making them. But as I was falling asleep two nights ago, a vision of these S’mores popped into my head.
And I knew it was going to have to happen.
I’m thrilled with how these turned out! The flavors, of course, work perfectly together. Obviously.
But mostly, I’m really in love with how pretty these are. Is that silly?
It’s just that I don’t do holiday food all that well– like, the cutesy stuff. I love working with holiday flavors, but when it comes to decorating? It’s not my thing. My friend Jocelyn has the corner on cute holiday desserts. You should see some of the amazing stuff she puts together– like these spider donuts and these Reese’s turkeys. Seriously… I can’t even come close to her holiday cuteness talent!
So, anyway. S’mores shaped like hearts for Valentine’s day. Not too shabby for Ashton! (FRIENDS anybody?)
Graham Cracker Recipe Source: i am baker
- 2 1/2 cups all purpose flour
- 2 tablespoons cocoa
- 1 cup brown sugar packed
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tablespoons vanilla
- 7 tablespoons butter, chilled and cut into cubes
- 1/3 cup honey
- 5 tablespoons buttermilk
- 1 tsp red gel food coloring (I used about 2 tsp of Americolor Super Red)
- Nutella for spreading
- Marshmallows for roasting (approximately 12)
- Mix together the dry ingredients in a stand mixer bowl.
- Mix in the butter cubes, until crumbly.
- Mix together the honey, buttermilk, and red food coloring. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Roll the dough out onto a well floured surface until it's about 1/8" thick. Try to keep the thickness of the dough consistent throughout.
- Cut into squares or use a cookie cutter to cut out shapes. Bake at 350 on a lined cookie sheet for 6-8 minutes. Let cool on a wire rack until hardened (like a normal graham cracker).
For the S'mores:
- Spread Nutella on one cracker and proceed to roast a marshmallow and assemble S'more like normal.
Notes about this Recipe:
I had to roll my dough super thin and bake them for 10 minutes to get them crispy enough. Afterwards, I went back and read through i am baker’s recipe, and noticed that she adds an extra step towards the end of her post. She said that she puts the crackers back in the oven at 170 for about 3o minutes to dry them out. I think that’s a genius idea and wish I had read the post more thoroughly before I started baking. However– rolling them really thin and baking for a little longer did work fine for me.
Like i am baker says in her post, these are definitely more graham-cracker-like the next day.
Red Velvet from Friends: