It’s National Honey Month! Celebrate with this delicious s’mores recipe!

September is National Honey Month, and we’re celebrating with a super sweet recipe from The Asheville Bee Charmer Cookbook by Carrie Schloss. This collection features a unique guide to 28 different honey varietals and blends, as well as 130 delicious recipes ranging from Honey Dinner Rolls to Chipotle Honey-Marinated Skirt Steak.

As the weather starts to get colder, why not gather (socially distanced, of course!) around the bonfire and try out this delightful s’mores recipe?

S’mores with Homemade Honey Graham Crackers

I’ve never met anyone who doesn’t have a great s’mores memory, whether it’s from camp, their backyard, or their kitchen. When I was teaching at The Kids’ Table, we made graham crackers, and I’ve never bought graham crackers since. This is a modified version of that recipe. What really makes the recipe special is the meadowfoam honey in the final product. Trust me, your big kids will love these as much as your little kids do!



  • ¼ cup unsalted butter, at room temperature

  • ¼ cup firmly packed dark brown sugar

  • 2 tablespoons grapeseed oil

  • 3 tablespoons wildower honey

  • 1 tablespoon unsweetened applesauce

  • ½ teaspoon pure vanilla extract

  • ½ teaspoon ground ginger

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • 1¼ cups whole wheat flour

  • 2 tablespoons + 2 teaspoons meadowfoam honey

  • 5 tablespoons + 1 teaspoon bittersweet chocolate chips

  • 16 large marshmallows


Preheat the oven to 350°F. Cut 16 (5 × 3-inch) rectangles of parchment paper and set them aside.

In a medium bowl, stir together the butter and brown sugar with a spatula until well incorporated. Add the oil, wildflower honey, applesauce, vanilla, ginger, baking soda, and salt and stir well. Add the flour and stir until just incorporated.

Divide the dough into 16 equal pieces. Take one piece and place it on one of the prepared parchment rectangles. Using the parchment paper as a guide, shape the dough into a rectangle by rolling it out until it’s about ¼ inch thick and 4 × 2 inches in size. With a butter knife, score the dough about three-fourths of the way through so that each cracker is a 2-inch square. Poke a few holes in each cracker with a fork. Repeat with the remaining 15 dough balls.

Transfer the crackers with their parchment paper to a baking sheet. Bake for 7 to 8 minutes, or until the edges are lightly browned. Remove the crackers from the oven and transfer them to a wire rack to cool.

Turn on the broiler. Line a baking sheet with aluminum foil and set it aside.

To assemble the s’mores, break each cooled cracker into 2-inch squares. Spread ½ teaspoon of the meadowfoam honey on 16 of the squares. Place 1 teaspoon of the bittersweet chocolate chips on each honey-smeared cracker. Place 1 marshmallow on each mound of chocolate chips. Transfer the 16 crackers to the prepared baking sheet.

Broil for 30 to 60 seconds, or until the marshmallows are lightly browned. Remove the baking sheet from the oven and top each s’more with one of the remaining crackers. Serve immediately. Store any leftover graham crackers in an airtight container at room temperature for 2 to 3 days.

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