Indoor S'mores Bowls with Tortilla Cups
Crispy tortilla bowls filled with crumbled graham crackers, chocolate chips, and marshmallows, then baked until the marshmallows soften and puff. Optional torch or broiler toasting adds traditional s'mores char. Ready in minutes for an indoor twist on the campfire classic.
Ingredients
- 1 package Old El Paso Mini Tortilla Bowls (12 count), 144 g
- 4 whole graham cracker sheets
- ¾ cup (175 mL) chocolate chips, candy coated chocolate pieces, or chocolate candy bars, cut into small pieces
- 3 cups (750 mL) miniature marshmallowsregular marshmallows1:1 by weight or slightly less volumesweetgelatin
chop or cut into quarters
Instructions
- 1
Preheat oven to 350°F (350°F).
- 2
Break each graham cracker sheet into 4 rectangles.
- 3
Crumble one rectangle into the bottom of each mini tortilla bowl.
- 4
Top with chocolate chips or candy, then miniature marshmallows.
- 5
Crumble additional graham cracker pieces over the top.
- 6
Place bowls on a baking sheet.
- 7
Bake until marshmallows are soft and slightly puffed, about 3 minutes.
- 8
Remove from oven. Optionally torch the marshmallow tops or broil for a few seconds to char.
- 9
Cool for a minute or two and serve.
Tips
Watch marshmallows closely under broiler as they burn quickly.
A kitchen torch gives more control over browning than the broiler.
Good to Know
Store cooled bowls in an airtight container at room temperature for up to 2 days. Marshmallows will firm up.
Assemble bowls (crumbled crackers, chocolate, marshmallows, graham cracker topping) up to 4 hours ahead. Refrigerate covered. Bake when ready to serve.
Serve warm, 1-2 minutes after removing from oven.
Common Mistakes
Do not skip cooling time to avoid burns from hot marshmallows.
Do not broil longer than a few seconds to avoid burnt marshmallows.
Substitutions
Gluten-Free Swaps
General Alternatives
chop or cut into quarters