Ingredients
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Wraps: 4 large flour tortillas (Mission large size)
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Chocolate: 4–6 full-size Hershey’s milk chocolate bars
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Marshmallows: 1 ½ cups Jet-Puffed mini marshmallows
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Crunch: 4–6 Honey Maid graham cracker sheets (broken to fit)
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Fat for Frying: 2–3 tablespoons butter
Instructions
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Assemble: Lay a large tortilla flat. In the center, layer broken graham crackers, followed by chocolate squares, and then a generous handful of mini marshmallows.
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Fold: Starting at one edge, fold the tortilla inward toward the center. Continue folding in sections to create pleats until you have a sealed hexagon. (Tip: If the gap in the center is too large, place a small circular scrap of tortilla over the filling before folding to ensure a full seal).
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Sear: Melt ½ tbsp butter in a skillet over medium heat. Place the wrap seam-side down first to “lock” it shut.
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Toast: Cook for 2–3 minutes until golden brown, pressing gently with a spatula. Flip and cook the other side for an additional 2–3 minutes.
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Finish: Repeat with the remaining wraps. Let cool for 1–2 minutes before slicing so the marshmallow doesn’t run out immediately.
Notes
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Pro Tip: Don’t turn the heat too high! You want the chocolate and marshmallow to melt fully before the tortilla burns. Medium or medium-low is best.
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Variation: Add a smear of peanut butter or hazelnut spread (Nutella) to the tortilla before adding the graham crackers for an extra layer of flavor.
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Serving: Dust the outside with cinnamon sugar immediately after taking them out of the skillet for extra crunch and sweetness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian