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Nutella s’mores deep dish

My motto is if you fall out of love with s’mores then you’ve fallen out of love with life! That’s why they feature so prominently among my recipes.  With a barbecue round a friend’s this weekend I cracked out one of my old faithfuls which is ridiculously simple and which I take uncooked, so that it’s easily turned into hot gooey s’mores on the spot.




Line the bottom of a 8×8 inch Pyrex dish with your crushed Hobnobs.  (You can add a twist to your s’mores by using any number of other biscuits, from ginger nuts to Oreos).

Heat your Nutella in the microwave for about 30 seconds so that it’s a pourable consistency.

Pour your Nutella over your Hobnobs to create an even layer.

Finally, layer your marshmallows on top.

Heat slowly under a grill until your marshmallows have melted and the tops are going crisp and brown.

Serve and eat with a spoon!


An Italian baker called Pietro Ferrero invented Nutella. His home area of Alba, Piedmont, is renowned for its hazelnuts and he used them to create his first batch of 300kg / 660 lbs of Pasta Gianduja in 1946. This was originally a solid block but in 1951 he produced a creamy version called Supercrema. In 1963, Pietro’s son, Michael, revamped Supercrema in order to market it throughout Europe. And on 20th April, 1964, the first jar of Nutella came off the production line at the Ferrero factory. It is now one of Italy’s most famous exports and its 50th birthday was celebrated by the Italian Post Office with a special commemorative stamp featuring a jar. World Nutella Day is 5th February.