Servings: 4 (with leftover chocolate-hazelnut spread)
I daresay that summer without a s’more is not summer at all. Even if you’re not the type who’s into campfires and starlit cookouts, you can still reap the rewards of gooey marshmallow-chocolate bliss by taking s’mores indoors. Instead of a chocolate bar, try this homemade chocolate-hazelnut spread on toast—it’s over-the-top luscious (and even great without the marshmallows). Char the bread, so you get that marshmallow-on-fire magic. You’ll have about 1-1/2 cups of leftover chocolate-hazelnut spread. I have no doubt you’ll find loads of ways to eat it.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The spread can be refrigerated after 1 day for up to 2 weeks; let it sit out at room temperature for at least 30 minutes before using so it returns to a spreadable consistency. Note that after refrigerating, the texture will be less smooth.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?