About this recipe
Fear not: A standard butane kitchen torch applied to the marshmallows just before serving creates that toasty golden magic.
Yields 6 ice cream sandwiches
For the graham cracker cookie:
15 sheets of honey graham crackers
½ cup granulated sugar
¼ cup dark brown sugar
¼ teaspoon baking soda
12 tablespoons butter, melted
1 teaspoon vanilla
Grind the graham crackers in a food processor; move to a bowl. Add both sugars, baking soda and salt to the crackers. Mix well. Add the melted butter, egg and vanilla. Press mixture into a buttered quarter sheet pan. Bake at 350° for 10 minutes. Cool and cut into 12 squares.
For the chocolate sauce:
½ cup water
⅓ cup granulated sugar
1 tablespoon honey
6 tablespoons cocoa powder
Bring the water, granulated sugar and honey to a boil. Whisk in the cocoa powder and salt. Cool.
1 pint of your favorite ice cream
To assemble the ice cream sandwiches:
Flip cookies out of the pan. Spread the chocolate sauce on the bottom of the cookies. Chill until chocolate sauce has hardened. Spread one cookie base with softened ice cream and top with second cookie. Roll edges in mini marshmallows. Freeze until ready to use. Just before eating, torch marshmallows until desired shade of brown.