This cozy, baked version of a classic campfire treat is the perfect way to stay warm this winter
9 graham cracker sheets
1 cup, plus 2 Tbs. flour
3⁄4 cup packed dark brown sugar
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 cup (1 stick) cold butter, cubed
3⁄4 tsp. vanilla extract, divided
3 Tbs. heavy cream
2 bars (1.5 oz. each) milk chocolate, chopped
1⁄4 cup chocolate-hazelnut spread, like Nutella
1⁄2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 cup marshmallow cream, like Fluff
1. Heat oven to 375°F. In food processor, puree graham crackers 1 min. or until finely ground. Add flour, brown sugar, baking soda and salt. Pulse 3 times. Add cold butter. Pulse 5 times or until coarse crumbs form. Add egg and 1⁄2 tsp. vanilla extract. Pulse 3 times or until just combined. On lightly floured work surface, shape dough into ball. Using rolling pin, roll out dough to 12" x 10" rectangle (about 1⁄4" thick). Using knife or pizza wheel, trim edges. Cut dough into 2" squares. Arrange cookies 2" apart on parchment paper–lined baking sheets. Chill 15 min. Bake 8 min. or until done. Transfer cookies to wire cooling rack and let cool completely.
2. In medium bowl, microwave heavy cream 30 sec. or until heated just to a boil. Add chocolate. Let sit 1 min.; stir until smooth, heating 15 sec. more if needed. Stir in chocolate-hazelnut spread. Let sit 15 min. or until room temperature and spreadable consistency.
3. Using electric mixer on medium speed, beat unsalted butter and confectioners’ sugar 3 min. or until light and fluffy. Add marshmallow cream and remaining vanilla extract. Beat 30 sec. or until blended. Divide chocolate mixture evenly among 1⁄2 cookies. Divide marshmallow mixture evenly among remaining cookies. Press cookies together to form sandwiches.
Prep time: 35 min.
Total time: 45 min., plus chilling and sitting time
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