This is the best version of s’mores, hands down. Perfect for when the weather isn’t so promising for a campfire, or you’d rather not deal with a messy assembly. (Making the original s’more takes some finesse) I personally like this better because I can eat mine with a fork. 🙂
Short cakes (I found these chocolate ones today!)
Nutella or another chocolate hazelnut spread
Marshmallows (strawberry-flavored is pretty awesome too!!)
Preheat the oven to 350 degrees.
Place the shortcakes onto a baking sheet covered with non-stick foil and brush melted butter on the outsides of each shortcake. Drop about a spoonful (or more if you love it as much as I do) of the chocolate hazelnut spread into each shortcake. Cover the tops of each shortcake with as many marshmallows as you can, and push down a little to make them stick to the spread. Then pop them into the oven until the tops of the marshmallows turn light brown, about 7-8 minutes. (I just eye-balled it)
Tasted it yet? Ridiculous, I know!!! And you’re welcome.
Another version is Sandra Lee’s grilled s’mores cake, where I got the idea.