Homemade Graham Crackers and S'mores

The Editors
10 large crackers
Preparation Method
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Making s’mores is the quintessential campfire treat. Our Homemade Graham Crackers are, like most baked goods, much better than store-bought. Plus, it’s fun and extra tasty to bake your own! See how—and find some creative twists on the classic s’more.

The classic S’more treat is a graham cracker square topped with a piece of chocolate bar, topped with a campfire-roasted marshmallow, topped with another graham cracker square.

We got creative the summer and made our own graham crackers for a baked treat! See the recipe below. And you could also try these interesting twists on S’mores for something different:

Fun S’more Combos for the Kids (and You!)

S’more Turtles
Graham crackers, caramel, milk chocolate, marshmallow, and whole pecan halves

Chocolate Peanut Butter
Chocolate graham crackers, marshmallow, and peanut butter (preferably crunchy)

Nutty Banana
Graham crackers, Reese’s peanut butter cup, marshmallow, and banana

Strawberry Chocolate
Graham crackers, dark chocolate, marshmallows, and fresh strawberries

Chocolate Caramel
Graham crackers, caramel-filled chocolate, and marshmallow

Nutella and Banana
Peanut butter cookies, Nutella, marshmallow, and banana

Graham crackers, marshmallow, and Andes mints

Graham crackers, marshmallows, caramel, and shaved coconut

Graham crackers, marshmallows, milk chocolate, cinnamon, and nutmeg


2-1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour (plus extra for dusting)
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick unsalted butter, very cold, cut into 1-inch cubes
1/3 cup mild-flavored honey (such as clover)
5 tablespoons whole milk
2 tablespoons pure vanilla extract
3 tablespoons sugar
1 teaspoon ground cinnamon

In a food processor or the bowl of a standing mixer (with paddle attachment), thoroughly combine flour, brown sugar, baking soda, and salt. Add butter and pulse or mix on low, until mixture is the consistency of coarse meal.

In a small bowl, whisk together honey, milk, and vanilla extract. Add to flour mixture. Pulse on and off a few times, or mix on low until dough barely comes together. (It will be soft and sticky.)

Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill until firm, about 2 hours, or overnight.

In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return one half to refrigerator.

Onto a floured work surface, shape dough into a long rectangle about 1/8 inch thick. (Dough will be sticky, so flour as necessary.) Trim rectangle edges to 4 inches wide. Place rectangle’s short side parallel to work surface. Cut a strip every 4-1/2 inches, making 4 crackers. Gather scraps and set aside.

Place crackers on parchment-lined baking sheets and sprinkle with cinnamon/sugar mixture. Chill until firm, about 30 to 45 minutes. Repeat with remaining dough.

Gather all scraps into a ball, chill until firm, and reroll. Dust work surface with flour and roll out dough for 2 to 3 more crackers.

Heat oven to 350 degrees. Mark a vertical line down the middle of each cracker, without cutting through dough. Using a toothpick or skewer, prick dough in two rows on each side, starting about 1/2 inch from each side of dividing line.

Bake 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.

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The Almanac Chefs

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