Chocolate Cinnamon Graham Crackers With Toasted Marshmallows

In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, wheat bran, cinnamon, baking powder, baking soda and salt.

In another large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar until combined, about 2 minutes. Add the molasses and honey and beat to combine. Add the flour mixture to the butter mixture and beat until well combined.

Divide the dough in 2, wrap each half in plastic wrap and flatten into a rectangle. Chill until firm enough to roll, at least 1 hour.

Preheat the oven to 350°F.

On a floured piece of parchment and using a floured rolling pin, roll one of the dough rectangles to an even 1/8-inch-thick. Trim the edges and cut the dough into about 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.

Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack.

Repeat steps 4 and 5 with with the remaining dough, re-rolling the scraps once if needed.

When you’re ready to serve, set the oven to broil on high with a rack in the upper third. Set 12 marshmallows on a rimmed baking sheet. Broil to the desired doneness, just a couple minutes. Immediately transfer 2 marshmallows each to 6 crackers. Top with the remaining 6 crackers.