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.
Oxmoor House MARCH 2010
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.
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