| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 cakes |
Ingredients
- 4 pre-made dessert shortcake shells
- 1/2 stick unsalted butter, melted (1/4 cup)
- 1/4 cup chocolate hazelnut spread
- 1/4 cup crushed graham crackers (about 2 crackers)
- 1/2 cup mini marshmallows
- 1/4 cup chocolate sauce
Instructions
- Preheat the grill to medium heat.
- Brush all sides of the shortcakes and a 12-inch square of aluminum foil with the melted butter. Spoon a heaping tablespoon of the chocolate hazelnut spread into the well of each shortcake shell. Sprinkle with about 1 tablespoon crushed graham crackers. Top each with mini marshmallows. Place the prepared foil on top of the grill grate. Place the cakes onto the foil. Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes.
- Remove from the grill, place on a plate and drizzle with the chocolate sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 370 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 33 mg |
| Sodium | 207 mg |
Reviews
The chocolate came out really meaty and delicious but it made it to hot and made the cake fall apart. If u have a puppy, don’t u dare try and make this
Medium heat will burn the cake in about 1 minute, and well before the marshmallows toast. Use LOW heat, and at least 2 layers of heavy duty foil. If possible avoid direct heat under the cakes. Scoop coals to one side and put the cake on the other side, or turn off gas burners directly under the cake, leaving other burner(s) on medium. This allows the filling to warm and melt, and the marshmallows to toast BEFORE the cake burns. If you can do them without scorching the cake they are YUMMY.
it was so good we ran out of it