Star-Shaped S'mores Graham Cakes

Stars, s'mores, and something sweet! This dessert might be the hit of your Fourth of July BBQ.

Khara Westergard shared the tutorial for these graham cakes with minimal ingredients.

S'mores Graham Cakes

Makes enough for 1 8" or 9" greased pan.

Multiply recipe by 1.5 for a 9"x13" pan. Triple recipe for a 13"x18" 1/2 bakers sheet pan.

Preheat oven to 350° F

INGREDIENTS

Cake

• 5 oz. (About 1 C. Fluffed) Gluten-Free flour or All-Purpose Flour (rice based blend for gf) (Bob's Red Mill is my fave)
• 2 Tbsp. Cornstarch
• 1/2 tsp. Salt (+ 1/8 tsp. if using unsalted butter below)
• 1 tsp. Ground Cinnamon
• 4 oz. (1/2 C. Or 1 stick) Butter – MELTED
• 2 oz. Honey
• 3 oz. (1/3 C. + 1 Tbsp.) Packed Golden Brown Sugar (C&H brand tastes best)
• 3 oz. (1/3 C. + 1 Tbsp.) White Sugar
• 2 large Eggs
• 1 tsp. Vanilla Extract (I like Molina Mexican Vanilla)

Glaze

• 7 oz. (1 3/4 C. If well fluffed when measured) Powdered Sugar
• 1.5 oz. (3 Tbsp.) Heavy Cream
• 1 oz. (2 Tbsp.) Milk (I use 1%, use whatever you have)
• 1/2 Tbsp. Vanilla (or more to taste, depending on your vanilla. Needs good flavor before glazing desserts! I like Mexican Vanilla or McCormick Clear Vanilla)
• 1/16 t. Salt

Toppings

• 8-10 Large Marshmallows
• Ghirardelli Milk Chocolate melting wafers
• Patriotic or plain cocktail skewers or cut big ones to 5 inches or so.
• Strawberries (optional)
• Blueberries (optional)

METHOD

Cake

1. Whisk flour, cornstarch, salt, & cinnamon together well, & set aside.
2. In a separate bowl cream butter, honey & sugars together 1st, then beat eggs & vanilla in thoroughly.
3. Whisk wet & dry ingredients together until just combined. Do not over mix, especially with gluten-free flour. Pour into a baking dish lined with parchment paper.
4. Bake 20-25 minutes. or until a clean knife poke test comes out clean. Cool completely.
5. For star shapes, run a spatula under parchment paper on all sides to loosen, then turn out onto more parchment paper. Peel off original parchment paper & cut out stars with a cookie cutter. Be sure cutter cuts through completely.

Glaze

1. Whisk all ingredients together & warm on stove top or microwave just before use to thin. Rewarm later if it cools off while using.
2. Dip each star into the glaze and place on a cooling rack to drip off & dry until set or crusted before placing toppings on to avoid chocolate running down dessert with the glaze. Optionally, don't cut stars and just pour a thin layer of glaze over top of the cake still in the pan. Apply toppings below in the center of each portion in the pan.
3. Roast tops of marshmallows over stove top on a stick and carefully remove from skewer to cool on a plate. Once marshmallows cool, melt chocolate in microwave or over double broiler according to package directions. Poke through the marshmallows with a cocktail pick from the top side & dip halfway into melted chocolate. Shake off excess & place in center of stars and poke down through cake.
4. Serve as is or poke a strawberry & 2 blueberries onto other end of skewer to add red & blue for patriotic colors.

Notes

Use good quality chocolate for best results. Do not use store brands.

Find more recipes from Khara on Instagram, @balsamicbaker.

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