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1
Preheat the oven to 350F.
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2
Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy.
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3
Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl.
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4
Mix on slow speed until just combined.
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5
Turn out the mixture onto a clean surface.
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6
Press the crumbly looking dough together with your hands until it just holds together.
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7
Press the dough onto a 12 x 16-inch piece of parchment paper.
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8
Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment.
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9
Roll the dough out very thin by rolling from the middle of the paper outward.
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10
If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides.
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11
Transfer the dough onto a baking sheet, patching it to make an exact rectangle.
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12
Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes.
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13
Remove the baking sheet from the oven.
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14
Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough.
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15
Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each.
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16
Use a ruler to make straight cuts and work quickly the crackers become difficult to cut when they cool.
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17
Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage).
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18
Cool them and store them in an airtight container.
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19
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water.
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20
Soak for 10 minutes.
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21
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan.
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22
Bring to a boil and boil hard for 1 minute.
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23
Pour boiling syrup into gelatin and mix at high speed.
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24
Add the salt and beat for 12 minutes.
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25
Add vanilla and incorporate into mixture.
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26
Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly.
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27
(Note: Lightly oil hands and spatula or bowl scraper).
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28
After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
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29
Let mixture sit for a few hours.
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30
Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife.
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31
Dredge each piece of marshmallow in confectioners' sugar.
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32
Broil the marshmallows until brown, or toast over campfire or hot coals.
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33
Place a cooked marshmallow on top of a graham cracker.
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34
Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich.
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35
Garnish the sandwich and plate with a bit more shaved chocolate.
