Mini Smores Tacos Recipe – Bite-Sized Campfire Treats

If you love s’mores but want something a little more fun (and less messy), these Mini Smores Tacos are the perfect answer. They’re cute, handheld, and loaded with gooey marshmallow and melty chocolate inside a crisp, golden taco shell. You don’t need a campfire, and you can make a batch in minutes.

Kids can help assemble them, and adults will happily sneak seconds. Whether it’s movie night, a party, or a quick dessert fix, this recipe delivers big flavor in tiny bites.

What Makes This Recipe So Good

• Fast and easy: They come together in about 20 minutes with simple pantry ingredients.
• Fun presentation: The taco shape keeps the filling in place and makes them easy to eat.
• No campfire needed: A skillet, air fryer, or oven gets everything warm and toasty.
• Customizable: Use different chocolates, add peanut butter, or sprinkle on crushed cookies.
• Great for crowds: Make a big batch and let everyone top their own.

Ingredients

• 12–16 small flour tortillas (4–5 inch street-taco size), or cut regular tortillas into small rounds
• 1 cup mini marshmallows or 8 large marshmallows, halved
• 1 cup milk chocolate chips or chopped chocolate bars
• 2 tablespoons unsalted butter, melted (for brushing)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon (optional but recommended)
• Crushed graham crackers (about 1/2 cup) for topping
• Optional drizzle: 1/4 cup warmed chocolate sauce or caramel sauce
• Pinch of flaky sea salt (optional)

Step-by-Step Instructions

1. Prep the tortillas: If using regular tortillas, use a large round cutter or a bowl to cut 4–5 inch circles. You want small, foldable rounds that will crisp up quickly.
2. Make the cinnamon sugar: Stir the sugar and cinnamon together in a small bowl.Set aside.
3. Warm and soften: Heat a large dry skillet over medium heat. Working in batches, warm each tortilla for about 10–15 seconds per side to make them pliable. Keep them covered with a clean towel so they don’t dry out.
4. Brush and dust: Lightly brush one side of each tortilla with melted butter, then sprinkle with the cinnamon sugar.The sugared side will become the outside of your “taco.”
5. Assemble the filling: Flip each tortilla so the unsugared side is facing up. Place a small line of chocolate chips and mini marshmallows down the center. Don’t overfill; about 1 tablespoon of each per taco is plenty.
6. Fold into tacos: Gently fold the tortilla in half to create a taco shape, pressing lightly to help the filling stay put.If needed, secure with a toothpick while cooking.
7. Cook in a skillet: Add a thin layer of butter or neutral oil to the skillet over medium heat. Place the tacos in, sugared side out. Cook 1–2 minutes per side until golden and crisp, and the chocolate and marshmallows are melty.Adjust heat so the sugar doesn’t burn.
8. Alternative—air fryer: Preheat to 350°F (175°C). Arrange tacos in a single layer, sugared side out. Air fry 3–5 minutes, flipping once, until crisp and gooey.
9. Alternative—oven: Preheat to 375°F (190°C).Place tacos on a parchment-lined sheet, sugared side out. Bake 6–8 minutes, flipping halfway, until lightly golden and melted inside.
10. Finish and serve: While warm, sprinkle with crushed graham crackers for crunch. Drizzle with chocolate or caramel if you like, and add a tiny pinch of flaky salt to sharpen the sweetness.Serve immediately.

How to Store

These are best enjoyed fresh while the shells are crisp and the centers are gooey. If you have leftovers, let them cool, then store in an airtight container at room temperature for up to 1 day. Reheat in a 325°F (165°C) oven or air fryer for 3–4 minutes to re-crisp the shells.

Avoid the microwave—it softens the tortillas and makes them chewy rather than crisp.

Benefits of This Recipe

• Minimal equipment: No special tools or campfire necessary.
• Kid-friendly: Easy assembly makes it a fun family activity.
• Portion control: Mini size means you can enjoy a treat without overdoing it.
• Flexible serving: Works for weeknights, parties, or holiday dessert bars.
• Custom flavor: Change up the chocolate, add nut butter, or swap in different toppings.

What Not to Do

• Don’t overfill: Too much chocolate or marshmallow will ooze out and burn before the shells crisp.
• Don’t crank the heat: High heat scorches the sugar and leaves the center unmelted. Medium heat is your friend.
• Don’t skip warming the tortillas: Cold tortillas crack when folded. A quick warm keeps them pliable.
• Don’t stack hot tacos: Steam makes them soggy.Cool them in a single layer.
• Don’t rely on the microwave for reheating: It ruins the texture of the shells.

Recipe Variations

• Peanut Butter Cup Tacos: Add a thin smear of peanut butter inside and use chopped peanut butter cups for the chocolate.
• Cookies and Cream: Use white chocolate chips and crushed chocolate sandwich cookies in place of graham crackers.
• Salted Caramel: Drizzle caramel sauce inside before folding and finish with flaky sea salt.
• Dark Chocolate Almond: Swap in dark chocolate and sprinkle sliced almonds inside for crunch.
• Mint Chocolate: Use chopped mint chocolate bars or add a few mint chips to the filling.
• Gluten-Free: Use small gluten-free tortillas or cassava tortillas and check that your toppings are certified GF.
• Cinnamon Sugar Shells, No Fill Cook: Air fry or bake the sugared shells first until crisp, then fill with marshmallow fluff and warm chocolate sauce. Great when you don’t want melty marshmallow strings.
• Strawberry Smash: Add a few thin strawberry slices inside for a fruity twist (cook briefly to avoid too much moisture).

FAQ

Can I use corn tortillas?

You can, but the texture and flavor are different. Corn tortillas don’t get as pliable and can crack more easily.

If using corn, warm them thoroughly and handle gently. Flour tortillas give the most classic dessert vibe.

How do I keep the tacos from opening while cooking?

Press the fold gently after filling, then cook seam side down first so it sets. A toothpick can help hold them together in the skillet or air fryer—just remember to remove it before serving.

What’s the best chocolate for melting?

Chopped bar chocolate melts more smoothly than standard chips because it typically has less stabilizer.

Milk chocolate is classic, but semisweet or dark balances the sweetness nicely.

Can I make these ahead for a party?

Assemble the tacos up to 2 hours ahead and keep them covered at room temperature. Cook just before serving so the shells are crisp and the centers are gooey. You can set up a “taco bar” with toppings like crushed grahams, mini chips, sprinkles, and sauces.

Do I need graham crackers for authentic s’mores flavor?

No, but they help.

The cinnamon-sugar shell and chocolate-marshmallow combo already deliver s’mores vibes. The graham crumbs add that familiar texture and flavor—use them if you have them.

Can I make these without added sugar on the shells?

Yes. Skip the cinnamon sugar and brush with a light coat of butter or neutral oil.

The result is less sweet but still tasty, and it won’t burn as easily.

How do I avoid sticky cleanup?

Line baking sheets or air fryer baskets with parchment. In a skillet, use a nonstick pan and avoid overfilling. Wipe the pan between batches if any sugar or chocolate builds up.

Final Thoughts

Mini Smores Tacos bring the spirit of campfire s’mores into a neat, bite-sized package.

They’re quick to assemble, easy to customize, and guaranteed to disappear fast. Keep tortillas, chocolate, and marshmallows on hand, and you’re always just a few minutes away from a crowd-pleasing dessert. Make a batch tonight and watch everyone light up at the first crisp, gooey bite.