Rachael Ray's Bon Bon S'mores

Name: Rachael Ray's Bon Bon S'mores
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 25 Bonbons
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

Submitted by TeksGlutes

"rachaelraymag.com"

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Ready In:: 48mins
Ingredients:: 10
Yields:: 25 Bonbons

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

directions

Preheat the oven to 350°.
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.
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.
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.
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.
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.

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RECIPE SUBMITTED BY

TeksGlutes

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I love cupcakes! So, you'll see more recipes of these and amazing frosting than anything. Also, I am a die hard Boston Red Sox fan, Manny Ramirez & Jason Varitek are my favorite baseball players of all time! <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v102/kimcinvb/1-7.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v102/kimcinvb/2156564606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v102/kimcinvb/th2129694.gif" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <embed src="http://www.youtube.com/v/0PxHqMEcSuQ&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed>

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