Salted Caramel, Chocolate & Hazelnut S’Mores

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Prep time: 5 minutes

Cook time: 5-7 minutes

Servings: 6

Sweet caramel crispbread made with Leksands Rye Crispbread and a hint of sea salt provides the base for these decadent open-faced treats.


For Crispbread:

6 Leksands Original Rye Crispbread Triangles

2 Tbsp butter, softened

3 Tbsp packed brown sugar

⅛ Tsp fine sea salt

For Topping:

2 cups miniature marshmallows

¼ cup chocolate-hazelnut spread, melted

⅓ cup coarsely chopped hazelnuts


  1. For crispbread, preheat oven to 400ºF. Arrange crispbread triangles on baking sheet; spread with butter. Sprinkle with brown sugar and sea salt. Bake 5-7 minutes or until sugar is bubbly and caramelized.
  2. For topping, preheat broiler on high. Top triangles evenly with marshmallows. Place under broiler, watching constantly, for 5-10 seconds, until marshmallows are toasted (be careful not to burn).
  3. Microwave chocolate-hazelnut spread on high 5-10 seconds or until melted. Drizzle over marshmallows and top with chopped hazelnuts. Serve warm.

Cook's tips

If desired, these treats can be frozen and enjoyed straight from the freezer. Freeze them before wrapping individually in plastic wrap. Delicious!

Nutritional information

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