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.
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
How to Make It
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.