It’s still summer and why not share s’more recipes with you… get it?  Anyways, before summer ends we made a solid effort to go camping with our friends to be able to roast what may be one of the largest marshmallows in the world. Of course you can’t roast a giant marshmallow without accompanying it with a chocolate bar and giant graham crackers.  For this recipe you get it all… the mold, the cracker, and the marshmallow. This may be the greatest thing we’ve ever done.

9,000 Calories

Prep time
Cook time
Total time
You requested it, we attempted it. Now it's your turn!
Serves: 1
Graham Cracker:
  • 1½ cup (95 grams) whole wheat flour
  • 1 cup (65 grams) all purpose flour
  • ½ cup (13 grams) wheat bran/germ
  • ⅔ cup (65 grams) granulated white sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 14 tablespoons (95 grams) cold unsalted butter, cut into small chunks
  • 2 tablespoon (20 grams) mild flavored honey
  • 4 tablespoons (30 grams) milk
  • 1 teaspoon pure vanilla extract
  • Vegetable Oil
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1½ teaspoons)
  • 3 cups granulated sugar
  • 1¼ cups light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1½ cups confectioners' sugar
Oversized Chocolate Bar
  • 24 Hershey's Chocolate Bars
  1. Place the flours, wheat bran, sugar, baking powder, baking soda, and salt in the bowl of your food processor and process until combined. Add the cold pieces of butter and process until it looks like coarse crumbs. Add the honey, milk, and vanilla extract and process until the batter starts to clump together.
  2. Then divide the dough in half. Take half of the dough and roll it between two sheets of parchment or wax paper until it's 7 x 7 inches. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Slide the dough (and the parchment paper) onto a baking sheet and place in the refrigerator until cold and firm (about 30 minutes). (For faster chilling, place in the freezer for about 15 minutes).
  3. Meanwhile, preheat the oven to 350 degrees F (180 degrees C), with the oven rack in the center position.
  4. Once chilled, remove from refrigerator and peel off the top piece of parchment paper. To make the graham crackers look like the store bought ones, take a sharp knife and gently cut (score) down the center. Then using the tines of a fork or the end of a wooden skewer, make small holes in each rectangle.
  5. Bake for about 30 minutes or until the edges of the graham crackers are golden brown. The longer you bake them the more crisp they will be. Remove from oven and place on a wire rack to completely cool (they will become more crisp as they cool). Store in an airtight container for about a week.
  1. Place parchment paper on tin foil. Brush the parchment with vegetable oil. Set aside in a deep bowl.
  2. Put granulated sugar, corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla or any other extract. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unwrap marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into the size you'd like for your S'more. Sift remaining ½ cup confectioners' sugar into a small bowl, and roll your marshmallow in the sugar to coat.
  1. Using non stick mold place chocolates into the mold. Place in the oven until melted together. Take out and cool until set.
  2. Place parchment paper in an baking pan. Melt and pour the rest of your chocolate in your chocolate mold. This is the base of your chocolate bar. Using tin foil keep your chocolate 7 inches by 7 inches.
  3. Once this partially sets place your chocolate molds on top to copycat the look of a traditional chocolate bar. (Or you can skip this step and just put Hershey Bars on the graham cracker)
  4. Roast marshmallow
  5. Build it with bottom graham cracker, chocolate bar, roasted marshmallow, and top graham cracker
Hellthy Nutritional Information
Serving size: 1 Calories: 9000 Fat: 320 Saturated fat: 195 Unsaturated fat: 6 Trans fat: 0 Carbohydrates: 1540 Sugar: 1245 Sodium: 950 Fiber: 55 Protein: 150 Cholesterol: 240