If you find yourself in need of a shopping fix in some place other than your neighborhood megamall, just take a walk from the 2800 block of North Broadway all the way up to 3800.
It’s filled with one interesting little shop and restaurant after another.
1 1/2 cups all-purpose flour1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
Sift together both flours, the salt, and cinnamon into a bowl. Set aside
In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes
Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)
Preheat oven to 350º F. Line a large baking sheet with parchment paper.
Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. Poke with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely.
You can store in an airtight container for up to 2 weeks.
3 egg whites, at room temperature2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla extract
In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.
With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Use immediately or refrigerate in a covered container for up to two weeks.
To Put It Together:
3 cups semi sweet chocolate chips, for dippingPeanut Butter
On a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Cover with peanut butter. Pipe marshmallow fluff on the graham cracker fluff and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden.
Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit.
With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.
Keep in airtight container in the fridge for up to two weeks.