The Pioneer Woman Tasty Kitchen
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Homemade Dark Chocolate Grahams

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Dark and chocolatey…and just the right amount of sweetness. These homemade grahams are simple and perfect. A smear of peanut or almond butter takes them right over the top…and they make the best s’more you’ve ever tasted!

I use a blend of whole barley, whole wheat, and all-purpose flour. However, if you can’t find the barley flour, just sub in more whole wheat…although spelt would be lovely as well.

Ingredients

  • 1 cup Whole Barley Flour
  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Flour
  • 1 cup Dutch-process Cocoa
  • 1 cup Packed Dark Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 stick Unsalted Chilled Butter, Cut Into 1/2 Inch Pieces
  • ⅓ cups Milk
  • ¼ cups Honey Or Brown Rice Syrup
  • 1 Tablespoon Good Quality Vanilla
  • 2 Tablespoons Granulated Sugar, For Sprinkling Tops Of Crackers

Preparation

In the bowl of your food processor (fitted with the blade), dump your flours, cocoa, brown sugar, baking powder, and salt. Process to combine.

Sprinkle the butter pieces over the flour mixture and pulse to cut the butter into the flour.

In a small bowl, combine the milk, honey, and vanilla. Pour onto the butter/flour mixture, then pulse until the mixture is well combined and starts to come together.

Divide the dough into 2 equal pieces and place on plastic wrap. Shape into flat square portions and cover tightly. Refrigerate for one hour.

Preheat your oven to 350 degrees F and remove dough from refrigerator and place on a lightly floured silpat baking mat, or between two sheets of lightly floured plastic wrap. The dough will be very tender, so using the plastic wrap will help things stay together.

Roll with a rolling pin until each piece is approximately 12×15 inches. It will be between 1/8 and 1/16 inch thick.

To cut the squares, use a pizza cutter or pastry wheel, and cut the dough into 3 inch squares.

Carefully transfer them, using a thin spatula, to a parchment-lined baking sheet.

Prick the crackers with a fork. Then sprinkle with granulated sugar.

Bake for about 12-14 minutes or until the edges of the crackers are firm. Let them cool about 5 minutes on the pan, then remove to a wire rack to cool completely. Once they are cool, you can stack them and store the grahams in tins.

Or tie them with a pretty ribbon for a hostess gift.
It’s up to you!

One Comment

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Profile photo of Megan {Country Cleaver}

Megan {Country Cleaver} on 1.24.2011

Oh I love chocolate grahams, and would love to make them at home! This is so going into my “To bake” list!
~Megan

2 Reviews

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ComfortablyDomestic on 3.1.2011

These are fantastic! Not hard an brick-ish in texture like some homemade grahams can be. And they freeze beautifully!

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MAChancellor on 2.27.2011

Really yummy and simple. I used splet flour instead of barley flour. I have a couple recipes that call for crushed chocolate grahams; I’m glad to have a homemade recipe instead of buying them.

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