Rachael Ray's Bon Bon S'mores

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 2 tablespoons molasses
• 3/4 cup marshmallow cream
• 1 pint vanilla ice cream, softened
• 24 ounces milk chocolate chips

Recipe

• 1 preheat the oven to 350°.
• 2 in the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. refrigerate until firm, about 15 minutes.
• 3 roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
• 4 remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. let the cookies cool completely on a rack, then break them apart into squares. freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
• 5 place the chilled graham squares on a work surface and turn them bottom side up. spoon about 2 tablespoons of the fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. freeze until firm, about 30 minutes.
• 6 in a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. stir until smooth; let rest until cool to the touch. dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.