Description
A delightful twist on classic campfire treats, these nachos bring together crunchy cookies, creamy chocolate, and fluffy marshmallows for an unforgettable dessert.
Ingredients
Scale
- 1 family-size package Nabisco Chips Ahoy! Original Cookies
- 3 cups Kraft Jet-Puffed Mini Marshmallows
- 3 full-size Hershey’s Milk Chocolate Bars
- 1/2 cup Smucker’s Hot Fudge Topping
- 1 box Honey Maid Graham Crackers
Instructions
- Preheat your oven to 400°F and line a large oven-safe platter or cast iron skillet with parchment paper.
- Arrange the Chips Ahoy! cookies in a thick, overlapping layer to form a robust ‘nacho’ base.
- Completely blanket the cookies with mini marshmallows and broken chocolate pieces.
- Bake for 4-6 minutes until the marshmallows are puffy and golden brown.
- Remove from the oven, drizzle with warm hot fudge, and dust with crushed graham crackers. Serve immediately.
Notes
For the best taste, serve fresh from the oven. Consider adding other toppings like caramel or sliced fruits for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg