Smores Tacos Recipes

S'MORES TACOS

S'mores Tacos image

No need for a campfire--this easy recipe from Delish.com for s'mores tacos will satisfy your camping cravings!

Categories S'more's Tacos dessert tacos Delish Kids dessert recipe easy recipe kids dessert kids recipe kids birthday party fun snack

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

For the cookie dough
2 c. all-purpose flour, plus more for work surface
1 tsp. baking powder
1 tsp. kosher salt
1/4 c. butter, softened
1/2 c. sugar
1 large egg
2 tbsp. milk
1 tsp. vanilla extract
For the tacos
1 c. mini marshmallows
2 bars chocolate
1/4 c. crushed graham crackers

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 TACO S'MORES

Mini Taco S'mores image

A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 34 mini tacos

Number Of Ingredients 7

Ingredients

Ten 8-inch flour tortillas
1 stick (8 tablespoons) unsalted butter, chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 cups mini marshmallows
Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
2 graham cracker sheets, finely crushed

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.

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