Salted Caramel Banana S'mores

1. For the salted caramel:
   • In a sauce pot add the sugar and water over medium high heat
   • Do NOT stir while bringing mixture to a boil.
   • Continue to boil until the sugar turns a deep amber color (approximately 5 minutes).
   • Be sure not to burn the caramel, it will go from a deep amber to burnt VERY quickly.
   • Remove from heat and immediately whisk in the heavy cream, butter, vanilla & sea salt.
   • Cool to room temperature before serving.
   • Store in the fridge covered for up to two weeks.
2. For the graham crackers:
   • In the bowl of a stand mixer with the paddle attachment cream the butter, sugar & honey.
   • Add in the milk, vanilla & molasses until incorporated.
   • Sift in the whole wheat flour, all purpose flour, salt, cinnamon & baking soda.
   • Mix until dough comes together. shape into a disk & refrigerate for two hours.
   • When ready to roll out, heavily flour the surface & roll to 1/4 inch thick.
   • Cut into desired square or rectangular shape & poke holes using a fork.
   • Bake at 350 degrees for 6-8 minutes.
   • Let cool before serving.
3. For the caramel banana s'mores:
   • Layer graham cracker with toasted marshmallow, drizzle with salted caramel, layer sliced banana & finished off with Ghirardelli Milk Chocolate Caramel SQUARE.
   • Eat open faced or sandwiched together with an additional graham cracker.

Photo and Recipe credit: HeyModestMarce.com