Best Hazelnut Smores Sandwich Recipes

GRILLED S'MORES SANDWICHES

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.

HAZELNUT SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

S'MORES CHOCOLATE MOUSSE

Steps:

• Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
• Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
• Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
• In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
• Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
• Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

HANGOVER BERRY, BANANA, CHOCOLATE-HAZELNUT WAFFLE SANDWICH

Steps:

• Mix the sugar and cinnamon in a small bowl; set aside. Mix the chocolate-hazelnut spread and cream cheese in another small bowl until smooth; set aside.
• Toast the waffles until browned and crisp in a toaster or toaster oven. Drizzle the melted butter over both sides of each waffle, and dust both sides with the cinnamon sugar. Spread both halves evenly with the chocolate-cream cheese mixture. Arrange the strawberries and bananas on 1 of the waffles, then top with the remaining waffle.

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!