1 cup graham cracker crumbs (about 7 crackers)
One 16.5-ounce log refrigerated sugar cookie dough
Four 1.55-ounce chocolate bars
12 jumbo marshmallows
a skewer; a kitchen blowtorch, optional
- Preheat the oven to 375 degrees F. Line a 13-by-18-inch rimmed baking sheet with parchment.
- Knead the graham cracker crumbs into the cookie dough. Roll out the dough mixture on top of a sheet of parchment to a 12-by-8-inch rectangle. Use a knife to trim and square the sides, then divide into two 6-by-8-inch pieces. Transfer the cookies to the prepared baking sheet, leaving at least 2 inches between them. Bake until golden, 12 to 15 minutes.
- While the cookies are still warm, use a skewer to create 2 intersecting dotted lines on top of each cookie. Poke 11 small holes in each of the 4 quadrants created by the intersecting lines to mimic store-bought graham crackers. Cool on the baking sheet, about 30 minutes.
- Set aside one of the cookies. Cover the remaining cookie on the baking sheet with the chocolate bars and top with the marshmallows. Brown the marshmallows with a kitchen blowtorch until nicely toasted (or, alternatively, broil on low until the marshmallows are nicely toasted, 2 to 3 minutes). Top with the remaining cookie. Squish and break into large pieces to serve.