One chilly evening at our lakeside cabin, the grandchildren gathered around, clutching mugs of cocoa while my husband tried to coax the firepit into roaring flames. The kids, of course, were impatient. They wanted s’mores, and they wanted them now. But the damp wood wasn’t cooperating, and I could see their little faces start to fall. That’s when I remembered a recipe I had scribbled down from a cooking class I attended years ago—a playful twist on s’mores that didn’t require a campfire.
Back in the cabin’s small kitchen, I pulled out tortillas, chocolate spread, marshmallows, and a few corn tostadas we had left over from taco night. As the fire sputtered outside, I whipped up these S’mores Crunchwraps on the stovetop.
Within minutes, the smell of toasted cinnamon sugar filled the cabin, and soon the children were biting into gooey pockets of melted chocolate and marshmallow with that perfect crunch at the center. By the time my husband finally got the fire going, the kids were already too busy enjoying their new favorite treat.
It was one of those moments where an old teacher like me learned a fresh lesson: sometimes, the best memories come not from tradition, but from improvisation. Since then, I’ve made these S’mores Crunchwrap for family movie nights, potlucks with friends, and even quiet afternoons when it’s just me and a cup of tea. They always bring the same sense of joy and surprise.
Short Description
These S’mores Crunchwraps combine the classic campfire treat with a clever stovetop twist. Chocolate, marshmallows, and a crunchy tostada shell are wrapped in a tortilla, brushed with butter, sprinkled with cinnamon sugar, and toasted until golden and gooey inside.
Key Ingredients
- 2 large (10-inch) flour tortillas
- 4 tablespoons chocolate hazelnut spread or melted semi-sweet chocolate
- 1 cup miniature marshmallows
- 2 small (6-inch) corn tostada shells or flat corn chips
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Tools Needed
- Large skillet or griddle
- Small bowl for mixing cinnamon sugar
- Spatula (sturdy, for flipping)
- Pastry brush
- Cutting board
Cooking Instructions
Step 1: Prepare the Fillings
Mix granulated sugar and ground cinnamon in a small bowl. If using a chocolate bar, chop it finely.
Step 2: Assemble the Base
Lay a large flour tortilla flat. Spread 2 tablespoons of chocolate hazelnut spread in the center, leaving a 2-inch border. Top with ½ cup of miniature marshmallows.
Step 3: Add the Crunch Layer
Place one tostada shell (or a handful of flat corn chips) on top of the marshmallows. This adds structure and the essential crunch.
Step 4: Fold and Seal
Fold the tortilla edges inward toward the center, creating pleats to fully enclose the filling. Place the crunchwrap seam-side down on a plate. Repeat for the second tortilla.
Step 5: Toast to Perfection
Heat a large skillet over medium-low. Brush the top of each crunchwrap with melted butter and sprinkle generously with cinnamon sugar. Place them sugar-side up in the skillet. Cook 3–4 minutes until golden brown. Flip carefully, brush with more butter, sprinkle with cinnamon sugar, and cook another 3–4 minutes until the second side is crisp and the inside is molten.
Step 6: Serve Immediately
Transfer to a cutting board. Let cool for 1 minute before slicing in half. Serve warm, when the marshmallows are gooey and chocolate is melted.
Why You’ll Love This Recipe
Gooey Comfort: Marshmallows and chocolate melt into a luscious filling.
Perfect Crunch: The tostada shell adds that satisfying bite you don’t get from regular s’mores.
Fun Twist: A campfire classic reimagined into a stovetop treat.
Quick and Easy: Ready in under 20 minutes with just a few pantry staples.
Crowd-Pleaser: Ideal for kids, parties, or anyone with a sweet tooth.
Mistakes to Avoid & Solutions
Overstuffing the Tortilla: Too much filling can cause it to burst open. Solution: Stick to the measurements and fold tightly.
High Heat Cooking: Cooking on high heat burns the outside before the inside melts. Solution: Use medium-low for even toasting.
Loose Folds: If folds aren’t tight, the marshmallow may ooze out. Solution: Hold the folds in place while lowering seam-side down into the skillet.
Skipping the Crunch Layer: Without it, the wrap can feel soggy. Solution: Always use tostadas or chips.
Not Resting Before Cutting: Cutting too soon leads to filling spilling out. Solution: Let it sit 1 minute before slicing.
Serving and Pairing Suggestions
Pair with hot cocoa or coffee for a cozy dessert.
Serve at a party with a platter of fresh berries.
Add a scoop of vanilla ice cream on top for an indulgent treat.
Slice into quarters for finger-food style at potlucks.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container up to 2 days.
Reheat: Warm in a skillet over low heat until the chocolate remelts and the tortilla crisps again. Avoid microwaving—it softens the tortilla.
Freeze: Not recommended, as marshmallows change texture when frozen.
FAQs
1. Can I use graham crackers instead of tostadas?
Yes, though the texture will be slightly softer than with corn tostadas.
2. Can I make these ahead of time?
You can assemble them a few hours ahead, but toast just before serving for best texture.
3. What if I don’t have chocolate spread?
Chopped chocolate bars or chocolate chips work just as well.
4. Can I use whole wheat tortillas?
Yes, they work fine, though the flavor is heartier.
5. Can I cook these in the oven instead of skillet?
Yes, bake at 375°F for 10 minutes, flipping halfway through, until golden and crisp.
Tips & Tricks
Warm tortillas slightly before folding to prevent cracking.
Use a heavy spatula to keep crunchwraps from opening while flipping.
Add a sprinkle of sea salt inside for a sweet-salty balance.
For extra gooeyness, mix marshmallows with a little cream cheese.
Recipe Variations
Peanut Butter S’mores Crunchwrap: Spread 1 tablespoon peanut butter along with chocolate for a nutty twist.
Caramel Crunchwrap: Drizzle 1 tablespoon caramel sauce inside before folding.
Mint Chocolate Version: Swap regular chocolate for mint chocolate chips for a refreshing spin.
Fruit-Stuffed Crunchwrap: Add a layer of sliced strawberries or bananas inside for fruity sweetness.
Savory Dessert Wrap: Replace chocolate and marshmallows with cream cheese and jam for a tangy-sweet alternative.
Final Thoughts
Every time I prepare these S’mores Crunchwraps, I think back to that night at the cabin. The laughter of children, the smell of cinnamon sugar wafting through the air, and the surprise of discovering a new family favorite—it all lingers with each bite. These treats are fun, quick, and flexible enough to fit into just about any occasion, from a cozy night in to a cheerful family gathering.
Food has always been my way of creating connections, and this recipe in particular feels like a bridge between tradition and creativity. The simple ingredients are ones we nearly always have on hand, but when put together this way, they feel special and a little magical. That’s the beauty of cooking—you take what’s ordinary and make it extraordinary.
So whether you’re in a cabin, a kitchen, or anywhere in between, these S’mores Crunchwraps are worth trying. They might just become a sweet new tradition in your family, too.
S’mores Crunchwraps
Ingredients
- 2 large 10-inch flour tortillas
- 4 tablespoons chocolate hazelnut spread or melted semi-sweet chocolate
- 1 cup miniature marshmallows
- 2 small 6-inch corn tostada shells or flat corn chips
- 2 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Mix sugar and cinnamon in a small bowl. If using a chocolate bar, chop it finely.
- Lay a flour tortilla flat and spread 2 tablespoons of chocolate hazelnut spread in the center, leaving a 2-inch border. Top with ½ cup mini marshmallows.
- Place a tostada shell or a handful of chips on top of the marshmallows for crunch.
- Fold the tortilla edges inward, pleating to fully enclose the filling. Set seam-side down. Repeat with the second tortilla.
- Heat a skillet over medium-low. Brush the top with melted butter, sprinkle with cinnamon sugar, and cook sugar-side up for 3–4 minutes until golden.
- Flip, brush with butter, sprinkle with sugar, and cook another 3–4 minutes until crisp and gooey inside.
- Let cool 1 minute on a cutting board before slicing in half. Serve warm.
