Buttery and gooey with the chocolatey nutty marshmallow goodness. This toasted chocolate hazelnut s’mores bars will be gone before you know it. It will be a summer staple once you make it.
As a content creator, I often face a reoccurring problem. Sometimes, I scratch my head pondering on what to post to keep it exciting and interesting, doable, and also something I love to eat. And then there is the photographer’s block. Last, and worst, is the writer’s block.
I’ve gone through periods where I had to take a break because the content simply wasn’t exciting enough. Especially after my book, I really hit a wall for few weeks. Then boom, I had this immense bout of energy to cook, test, shoot and share. But at the end of the day, what do you write for all these posts?
I’ve honestly believed that every food post and recipe has some story or the other. For now, this post makes me happy. Although I don’t have many words to write, I can say how thankful I am to one of my first friends in US, Swapna, who made me my first s’more years ago on a cool half moon night under the redwood trees surrounded by a campfire. Beanies clad, gloves, and warm s’mores. How can I ever forget my first camping trip years ago on that July 4th weekend?
I am ever so grateful to be in this country, experiencing the life, the culture, the independence. The country that lets me speak my mind, live my life and there’s no pressure to be anyone else that I AM NOT.
Love you America!! Happy Independence day!! Happy 4th of July!
A fancier S’more is what it is. These Toasted Chocolate Hazelnut S’mores Bars have been a standard picnic bar at our place for years. I remember I saw a similar one on PINTEREST, fell in love with the idea. I’ve never stopped making them. It’s one of those desserts that kids and adults love since it is a shortcrust pastry with hazelnuts and chocolates.
To make this Toasted Chocolate Hazelnut S’mores Bars
To make the base, it’s a simple shortcrust cookie recipe. I like to add hazelnut extract to enhance the taste. You can use semi-sweet chocolate, dark chocolate, or anything you prefer. If you would like to add some hazelnut spread, even better. Top it neatly with large marshmallows and broil it just for few minutes.
I like to torch the marshmallows just before serving. They keep well for 4-5 days at room temperature(if they survive). While packing it for a picnic or a potluck, make sure to use a wax sheet in between layers.
- 1 cup or 2 sticks of unsalted softened butter
- 2 egg yolks
- 1 cup of granulated sugar
- 1 tsp vanilla extract
- ¼ tsp hazelnut extract
- ¼ tsp salt
- 2 cups all purpose flour + 4 tbsp of flour
- 1 cup or more of semi sweet chocolate, shaved or use chocolate chips
- 2 tbsp hazelnut spread (any brand you like or you can skip this)
- ½ cup of chopped toasted hazelnuts
- Place rack in center of the oven and preheat the oven to 325 F. Line a 14 inch by 10 inch baking tray with parchment that overlaps the tray. You can use a little larger tray, but your cookie will be thinner.
- In a Cuisinart or mixer, add the softened butter, egg yolks and sugar. Whip it until it's fluffy for about 3-4 minutes. Add the vanilla extract, salt,hazelnut extract and flour. Mix until it's well mixed. The dough will be sticky.
- Pour it on the middle of the baking tray. Sprinkle some flour. Flour your hands and gently press and spread it fully. Make sure it is even and flattened completely.
- Bake in a 325 degree oven for about 20 minutes or until the top is golden brown. Take it out and cool the cookie completely. Let it sit on the counter top for about 30 minutes.
- Sprinkle the semi chocolate evenly on top of the cookie layer. Put it back in the oven for 3 minutes until the chocolate is melted to the touch. Using an offset spread the chocolate evenly. Add the chocolate hazelnut spread and spread it.
- Arrange the giant marshmallows in rows evenly.
- Return it to a 425 degree oven and let the marshmallows brown. For about 4-5 minutes.
- Take it out and let cool completely before slicing it.
- Carefully lift the bars with the help of the parchment paper. You can use a pizza wheel or sharp knife to make cuts.
This stays good on the countertop for about a week.
You can put in the oven for about 3 minutes before you serve it.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.**
Wish I were young enough to enjoy one or two…sadly, my waistline can’t handle those sinful treats any more :-//
Haha..I hear you. I’m not young and still love to indulge:)