Rachael Ray's Bon Bon S'mores

• 1 14 cups all-purpose flour
• 1 cup whole wheat flour
• 12 cup granulated sugar
• 1 teaspoon baking powder
• 34 teaspoon salt
• 12 cup cold unsalted butter, cut into small pieces
• 2 tablespoons molasses
• 34 cup marshmallow cream
• 1 pint vanilla ice cream, softened
• 24 ounces milk chocolate chips

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

flour, whole wheat flour, sugar, baking powder, salt, cold unsalted butter, molasses, marshmallow cream, vanilla ice cream, chocolate chips

Taken from www.food.com/recipe/rachael-rays-bon-bon-smores-270460 (may not work)