Hazelnut-Sugar Cookie S'mores
Photo: Oxmoor House
In this takeoff of the campfire classic, we replaced the customary graham crackers with sugar cookies. We slathered them with chocolate-hazelnut spread, sprinkled them with dried apricots and hazelnuts, and, of course, sandwiched them with marshmallows.
Yield: 4 servings (serving size: 1 s'more)
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Nutritional Information
Amount per serving
- Calories: 150
- Calories from fat: 0.0%
- Fat: 6.7g
- Saturated fat: 2.2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 2.2g
- Protein: 2.3g
- Carbohydrate: 20.8g
- Fiber: 1.3g
- Cholesterol: 5mg
- Iron: 0.7mg
- Sodium: 54mg
- Calcium: 15mg
Ingredients
- 2 tablespoons chocolate-hazelnut spread (such as Nutella)
- 8 rectangular sugar cookies (such as Pepperidge Farm Bordeaux)
- 2 tablespoons finely chopped dried apricots
- 16 miniature marshmallows
- 4 teaspoons chopped hazelnuts, toasted
Preparation
- 1. Spread 1/2 tablespoon chocolate-hazelnut spread on each of 4 cookies; sprinkle each with 1/2 tablespoon apricots and 4 marshmallows. Place on a microwave-safe plate; microwave at HIGH 20 seconds or until marshmallows puff. Sprinkle evenly with hazelnuts, and top with remaining cookies.
Hazelnut-Sugar Cookie S'mores Recipe at a Glance
- COURSE: Cookies, Desserts, Snacks
- CONVENIENCE: Family, 5 Ingredients or Less
- MAIN INGREDIENT: Chocolate, Nuts, Fruits
- DIETARY CONSIDERATION: Low Sodium
- COOKING METHOD: Microwave
- OCCASION: Autumn
- PUBLICATION: Oxmoor House
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Hazelnut Shortbread Bars
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Dark Chocolate Chunk Cookies
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