Strawberry Shortcake S’mores
This mash-up of two classics highlights the best of spring and summer in one yummy dessert that every will love.
Hazelnut CLASSIC RECIPE Bar (4.4 oz)
5 hours
Easy
Ingredients
- 1 bar (4.4 oz) Lindt CLASSIC RECIPE Milk Chocolate Hazelnut Bar
- 9 strawberries, divided
- 3/4 cup marshmallow fluff
- 12 shortbread cookie rounds
- 6 tsp strawberry jam
Instructions
- Prehead broiler
- Slice 6 strawberries, and halve 3 strawberries
- Spread 2 tbsp marshmallow fluff on 6 shortbread cookies, spreading right to the edges
- Broil for 30 to 60 seconds or until fluff is lightly toasted
- Top each with 1 tsp jam and sliced strawberries. Top each with 5 squares CLASSIC RECIPE Milk Chocolate Hazelnut Bar. Cap each with a remaining cookie. Garnish each s’more with a halved strawberry
- TIPS
- For raspberry shortcake s’mores, used fresh raspberries and raspberry jam in place of the strawberries and strawberry jam.
- Substitute marshmallow fluff with large roasted marshmallows if preferred.
