Best Mini Taco Smores Recipes

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 TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

MINI S'MORE COOKIE TACOS

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
• Stir together cookie mix, flour, butter and egg until dough forms. Shape into 20 (1 1/2-inch) balls. Place on cookie sheet. Bake about 10 minutes or until edges start turning brown.
• Quickly shape each around mini rolling pin to form mini "taco shells." Cool completely.
• Set oven control to broil. Spread inside of each taco with 1 teaspoon hazelnut spread; top each with 1/2 teaspoon chocolate chips, then 1/2 teaspoon graham cracker crumbs. Top each with 1 marshmallow.
• Broil with tops about 5 inches from heat about 1 minute or until marshmallows start to brown. Top with strawberries. Serve immediately.