Get out the napkins before you dive into this delicious, but messy, dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.
Photography: Andrew Purcell
Prep Time 5 minutes
Total Time 15 minutes
1 (24-inch) baguette, halved lengthwise
1 cup chocolate hazelnut spread
1 1/4 cups marshmallow creme
2 graham crackers
Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.