This recipe provides a gluten allergy-friendly graham cracker that makes it easy for everyone to enjoy the sticky snack.
*Xanthan gum is a thickening agent and is made primarily of glucose and lactose. It is available for purchase at specialty food stores and Amazon.
Mix all of the dry ingredients together in a food processor. With the processor still running, add cold cubed butter, 1 piece at a time, and then add
milk and honey at the end. Remove and refrigerate for at least 1 hour, roll out to 1/8-inch thick, cut into squares and bake at 350 degrees until golden brown, about 10 minutes. Remove and cool.
Toast the marshmallows and sandwich between crackers with chocolate and serve.