Girl Scout cookie season has arrived! We scooped up five boxes from two troops selling boxes at the Davis and Harvard Square T stops. Despite our best attempts to ration the treats, one box of samoas has already disappeared…but they’re small, so you have to eat more than one at a time, right? I really enjoyed being a Girl Scout and especially loved camping. My favorite part was making pie-iron pizzas, banana boats, and S’mores over the campfire, and I decided it would be fun to come up with a more “grown-up” S’more dessert that could be served anytime!
Instead of using graham crackers, I decided to use crushed gingersnaps and hazelnuts in the crust, and top it with a rich Nutella-chocolate brownie layer and toasted marshmallows. I ended up with completely scorched marshmallows that almost set off our fire alarm the first time I made this, so definitely monitor the tart very closely when you use the broiler. This dessert is super rich and definitely best served right out of the oven while the marshmallows are still warm and gooey!
Nutella S’more Tart
3 cups crushed gingersnap cookies
1 cup finely chopped hazelnuts
3/4 cup butter, melted
1/3 cup sugar
1/4 teaspoon vanilla
1/2 cup Nutella
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
3 cups mini-marshmallows
Heat oven to 350°F. In medium bowl, thoroughly mix gingersnap crumbs, hazelnuts, and 1/2 cup melted butter. Press in bottom and up side of ungreased 10-inch tart pan with removable bottom.
In a medium bowl mix remaining 1/4 cup butter, sugar, egg, vanilla, and Nutella until smooth. Mix in flour, baking soda, salt, and chocolate chips. Carefully spread dough evenly over the tart crust. Bake at 350°F for 25 minutes or until brownie layer is cooked through and a toothpick inserted in the center comes out clean.
Spread mini-marshmallows evenly over tart and return to the oven for 5 minutes or until marshmallows are melted. Carefully spread the melted marshmallows evenly over the top of the tart. Turn on the broiler and toast the top of the tart for 1 to 2 minutes, or until golden brown. Cool for 5 minutes and remove the tart from the pan. Use a well-buttered sharp knife to the cut the tart. Makes 12 servings.
Nutrition: 413 calories, 27.2g fat, 2.9g fiber, 5.1g protein per serving
Cost: $6.90 total