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1
Preheat a grill to medium.
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2
Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up.
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3
Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
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4
Toast the marshmallows on sticks or hangers until golden brown on all sides and softened.
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5
Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down.
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6
Arrange them on sheets of foil and put them on the grill.
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7
Close the cover and grill until the chocolate just begins to melt, about 30 seconds.
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8
Serve immediately.
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9
Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
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10
In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
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11
Cut the butter into the flour mixture until small crumbs form.
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12
In a separate bowl, whisk together the honey and milk.
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13
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
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14
Add additional milk, if necessary.
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15
Turn the dough out onto a well-floured surface and gently knead until smooth.
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16
Divide the dough in half.
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17
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
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18
Work with half of the dough at a time, keeping the remaining dough covered.
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19
Transfer 1 piece of dough to a piece of parchment paper.
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20
Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick.
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21
Trim the edges and prick the dough evenly with a dough docker or fork.
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22
Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
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23
Bake until slightly firm to the touch, about 12 to 15 minutes.
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24
Remove them from the oven, and immediately cut them into rectangles.
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25
Transfer them to a rack to cool
