Holiday S’more Kit with Mint Marshmallows and Chocolate Dipped Graham Crackers

• Mint Marshmallows
• 2 Tbsp gelatin
• 1/4 cup cold water
• 2 cups sugar
• 1 cup water
• 1/8 tsp peppermint extract
• 2 drops green food coloring
• powdered sugar, for dusting
• Chocolate Dipped Graham Crackers:
• 1 stick butter, room temperature
• 1/4 cup sugar
• 1 Tbsp. molasses
• 1 Tbsp. honey
• 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 16 ounces semi-sweet chocolate, melted

Mint Marshmallows

In a bowl, add gelatin and cold water and let sit for at least 5 minutes. Dissolve sugar in a saucepan with 1 cup of water. Add the soaked gelatin and let dissolve. Boil for 15 minutes without stirring. Pour mixture into the bowl of a stand mixer with the whisk attachment. Add mint extract and whip on high until thick (about 10 minutes). Drop in food coloring and swirl with a spatula. Spray an 8×8 Square Cake Pan and add the marshmallow mixture. Allow to set and cool completely. Remove from pan and dust with powdered sugar before cutting into squares. If needed, dust with more powdered sugar on all exposed sides before packaging.

Graham Crackers:

Preheat oven to 350°F. Cream butter, sugar, molasses and honey in a stand mixer with paddle attachment until fluffy. Add the flours, cinnamon and salt until combined. Roll out the dough 1/4” thick between two sheets of parchment. Cut into desired shapes and place on parchment lined baking sheet. Poke decorative holes in each square using a toothpick or fork. Bake 15 minutes or until golden brown. Once completely cooled, dip half the graham cracker in melted chocolate and let cool on cooling rack or parchment until set. Makes about 10 graham crackers