Smores Tacos Recipes

S'MORES TACOS

Steps:

• Make sugar cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, stir together softened butter and sugar with a wooden spoon until fluffy.
• Add egg, milk, and vanilla and stir together until combined. Add flour mixture and stir together until completely combined. Roll up dough into a ball and chill at least 30 minutes and up until 1 hour.
• Preheat oven to 325°. Roll out dough on a lightly floured work surface and use a glass to cut out circles for taco shells.
• Make aluminum foil holders by rolling foil over a paper towel roll and cutting them in half. Fold sugar cookie tacos over aluminum foil holders and bake 10 minutes. Let cool slightly on holders.
• Heat broiler. Assemble tacos: Remove shells from paper towel holder and flip over. Top with mini marshmallows, chocolate, and crushed graham crackers.
• Broil until golden and melty, 2 minutes. Serve.

MINI S'MORES TACOS

Steps:

• Preheat oven to 425 degrees. Cut flatbread in half to make two round pieces. Evenly drape each piece over one side of a 9" X 5" loaf pan, like upside-down tacos. Bake until crispy and firm, about 8 minutes. Remove from oven, and increase temperature to broil. Once cool enough to handle, divide marshmallows and chocolate chips between the taco shells. Carefully place tacos in the pan, right side up, leaning against the sides of the pan. (Careful, pan will be hot!) Cook until marshmallows have melted and lightly browned, about 1 minute. Sprinkle with graham cracker crumbs. 1/2 of recipe (1 taco): 95 calories, 2.5g total fat (0.5g sat fat), 199mg sodium, 17g carbs, 3.5g fiber, 7g sugars, 3.5g protein per serving

MINI TACO S'MORES

Steps:

• Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
• Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
• Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
• Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
• Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
• Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.