8 (2-inch x 2-inch) low fat graham cracker squares, (4 full sheets)
4 tsp hazelnut chocolate spread
16 frozen red raspberries
16 mini marshmallows
Place 4 cracker squares on a baking sheet, top each with 4 marshmallows, broil 30 seconds or until golden and puffed.
Spread 1 tsp chocolate on each of the remaining crackers, top with 4 berries. Place marshmallow cracker, marshmallow-side down, on top of the raspberries and press gently to adhere.