Cinnamon Hazelnut Smores Recipes

S'MORES PANCAKES

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
• Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made.
• Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.

S'MORES FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Crush graham crackers into crumbs.
• Dunk bread in egg wash then cover in crumbs until evenly coated.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
• Once you flip them over once spread fluff on one slice and melted chocolate on the other.
• Press slices together and stack.
• Garnish with mini marshmallows, mini chocolate chips (optional) and chocolate syrup.
• Enjoy!

HAZELNUT S'MORES BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mix butter and brown sugar.
• Beat in the egg and vanilla and continue blending for 2 minutes.
• Add the dry ingredients and mix until dough forms.
• Divide the dough in half.
• Place half of the dough in the baking tray, making sure the entire bottom is covered.
• Spread the hazelnut spread evenly, then add the dark chocolate on top.
• Spread marshmallow fluff on top of the chocolate. (Microwave the fluff for 30 seconds. It will make it more spreadable.)
• Take the remaining dough and make small shingles to cover the the top.
• Bake for 35 minutes or until the top is golden brown.
• Cut into desired pieces and enjoy!
• Enjoy!

CINNAMON S'MORES TOAST

Steps:

• Preheat the broiler and set a rack close to the broiler.
• Combine the sugar and cinnamon in a small bowl.
• Put the bread on a sheet pan and toast the bread lightly on both sides under the broiler. When the bread is hot, spread each piece with 1 teaspoon butter. Sprinkle the cinnamon sugar equally among the slices of toast. Top with equal quantities of the chocolate chips. Finally, lay 1/4 cup of the mini marshmallows on each slice.
• Place under the broiler and broil just until the marshmallows are golden brown, watching them so they don't burn, about 1 minute. Serve immediately.

S'MORES NUTELLA® BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, leaving a 2-inch overhang on 2 sides. Grease the foil.
• Break graham crackers into the bowl of a food processor. Process into crumbs. Add melted butter and sugar; process until mixture resembles wet sand.
• Pour graham cracker mixture into the prepared baking pan. Press down flat using the bottom of a glass.
• Bake in the preheated oven until crust is set, 12 to 15 minutes.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Mix in chocolate-hazelnut spread and cinnamon.
• Pour chocolate mixture over the crust; level out with a spoon. Press marshmallows into the chocolate, covering it completely.
• Place baking pan in the refrigerator until chocolate firms up, about 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast marshmallows under the broiler for 1 to 2 minutes. Cut s'mores into bars.

HAZELNUT S'MORES SANDWICH

Steps:

• Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream and sprinkle with crumbled graham crackers. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.

CINNAMON-HAZELNUT S'MORES

Steps:

• Gently break graham crackers in half to form squares.
• Cover 1 side of each of the 24 squares equally with the cocoa-flavor hazelnut spread.
• Thread 2 marshmallows onto a metal skewer.
• Repeat for each portion, or reuse fork or skewer.
• Hold marshmallows about 4 inches above heat source and turn as needed until marshmallows are golden brown on the outside and soft in the center, 1 to 2 minutes.
• Lay 2 toasted marshmallows on coated side of 1 graham cracker square; top with another square, coated side down.
• Hold crackers together and pull fork from marshmallows.
• Repeat to make additional s'mores.