Giada Italian Smores

Everyone knows and loves this traditional campfire favorite—graham crackers, toasted marshmallows, and melted chocolate. Growing up, Giada and her family didn’t have graham crackers in the pantry, but they did have lots of bread, so she improvised this Italianized version of a classic American dessert. We’re making it for the 4th of July and hope you’ll try it too!

Italian S’Mores
Recipe By Giada De Laurentiis from

Makes 12

2 tablespoons sugar
12 (1⁄2-inch-thick) baguette slices, cut on the diagonal
3 tablespoons unsalted butter, melted
2 (3-ounce) bars Gianduja chocolate or semisweet chocolate with hazelnuts, broken into squares
24 large marshmallows
6 metal or wooden skewers soaked in water 30 minutes

Remove the grill rack from a charcoal or gas grill and preheat the grill for medium-high heat. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or foil. Place the sugar on a small plate. Arrange the bread slices on the baking sheet.

Generously brush the butter over the bread slices. Dip the bread slices, butter side down, into the sugar. Return the bread slices, sugar side up, to the baking sheet. Bake until the crostini are crisp and golden, about 15 minutes. Immediately arrange the chocolate pieces in a single layer atop the crostini.

Meanwhile, thread 2 marshmallows onto each of the skewers. Roast the marshmallows directly over the grill flames or stovetop flames until toasted to desired doneness. Push 2 roasted marshmallows onto the chocolate on each crostini and serve. Repeat to make 12 s’mores total.

Alternative: Chocolate-hazelnut spread (such as Nutella) may be used in place of the chocolate bars. Omit coating the bread slices with sugar before baking them, and spread about 2 teaspoons of the chocolate-hazelnut spread over each crostini before topping it with the roasted marshmallows.