This recipe is adapted from The Pioneer Woman Cooks A Year of Holidays. I made a batch of these and they were all devoured in one day. Tip, work quickly when you dip them into the candy bark as it hardens very fast.
1-package Vanilla Baking Bars (12 individual bars)
1 jar Nutella chocolate-hazelnut spread
24 graham cracker squares
12 large marshmallows
Assorted valentine sugar sprinkles
Melt the bark in the microwave in 30 second intervals, stirring in between each session until melted. Set aside until cool, but still melted. Spread a very thin layer of Nutella on each graham cracker square and place face up on a baking sheet covered with a silicone mat or parchment paper. Place the marshmallows on metal skewers and toast them until they are golden brown over a gas burner of the stove. If you do not have a gas stove, place on a cookie sheet and broil on low until they are soft and golden brown. Place the marshmallows one by one on 12 of the graham cracker squares. Immediately top with a second graham cracker, Nutella side down, pressing lightly to get the marshmallow to smash between the 2 crackers. Lay the s’mores into the melted candy bark and use a spatula to cover the top with the melted candy. Use your fingers to remove the candy, letting a little of the excess drip off, then place back on the baking sheet. Let it sit for a minute, then decorate with sprinkles. S’mores will keep at room temperature, covered, for up to 3 days.
Yield: 12 S’mores