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1
Preheat the oven to 350.
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2
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.
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3
Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.
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4
Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.
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5
Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.
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6
Refrigerate until firm, about 15 minutes.
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7
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.
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8
Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
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9
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).
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10
Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.
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11
Let the cookies cool completely on a rack, then break them apart into squares.
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12
Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
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13
Place the chilled graham squares on a work surface and turn them bottom side up.
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14
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.
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15
Freeze until firm, about 30 minutes.
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16
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.
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17
Stir until smooth; let rest until cool to the touch.
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18
Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.
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19
Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.
