Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/3 to 1/2 cup chocolate-hazelnut spread
- 15 large marshmallows, cut in half
Instructions
- Put a rack in the center of the oven and preheat the oven to 350F. Line an 8-inch baking pan with parchment paper and grease it with butter.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Stop the mixer, scrape down the sides of the bowl, and then scrap the vanilla seeds into the bowl. Add the egg yolk and beat well. Stop the mixer and add the flour and salt. Beat on low speed until completely incorporated.
- Spoon the batter into the prepared pan. Sprinkle the top with a little flour. Using your fingers, press the dough into the bottom of the pan. Try to make the shortbread crust as even as possible.
- Bake until the crust is golden brown around the edges, but still slightly soft in the center, 20 to 24 minutes. Remove the pan from the oven ( leave the oven on) and let the crust cool for 20 minutes.
- Run a thin butter knife around the edges of the pan. Use the parchment paper to carefully remove the crust. Run a butter knife between the crust and the paper and carefully slide the crust from the paper and onto a baking sheet.
- Top the crust with a thin layer of the chocolate-hazelnut spread. Arrange the marshmallow pieces on top.
- Broil the marshmallows. Keep a very, very, very, very close eye on them, because they’ll toast in seconds. They’ll burn in seconds. Don’t even close the broiler door. They just need a kiss of broiler action. Remove the pan from the oven and let the s’more rest for 10 minutes before slicing. The squares can be served slightly warm or at room temperature. They’ll keep, well-wrapped and at room temperature, for up to 4 days.
- makes 9 squares