“© 2014 Turner Broadcasting System, Inc. All rights reserved. Bring the fun of the summer campfire indoors with a batch of these gluten-free treats that are perfect for an after-school dessert. Using brown rice cakes instead of graham crackers reduces the calorie count and eliminates gluten entirely and dark chocolate chips have more antioxidants than milk chocolate, which make these even better for you than the s'mores you grew up with.”
READY IN:
15mins
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup plus 2 tablespoons dark chocolate chips
  • 14 cup chocolate hazelnut spread
  • 4 brown rice cakes
  • 10 large marshmallows, halved
  • 1 tablespoon honey

Directions

  1. Preheat the broiler and move a rack to the top of the oven. Line a baking sheet with foil.
  2. Place 1/4 cup of the chocolate chips in a small microwaveable bowl and cook for 45 seconds, stirring halfway through. Stir in the chocolate-hazelnut spread and mix until combined and uniform in color. Spread 2 tablespoons of the melted chocolate on each rice cake. Place 5 marshmallow halves on each rice cake, then transfer the rice cakes to the prepared baking sheet.
  3. Broil the s'mores for 45 seconds to 1 minute, rotating the baking sheet 180 degrees halfway through the cooking time. The marshmallows should be nice and toasted. Remove the baking sheet from the oven. Sprinkle the remaining 2 tablespoons chocolate chips on each while still warm, then cool for 5 minutes. Drizzle the honey over the top and serve.

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