Now you don’t need to be camping or around a campfire to make these favourite ooey gooey treats! Even in the middle of winter you can bring summertime fun to the table!
Ingredients
1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
4 whole graham cracker sheets
¾ cup (175 mL) chocolate chips, candy coated chocolate pieces, or favourite chocolate candy bars cut into small pieces
3 cups (750 mL) miniature marshmallows
Instructions
Preheat the oven to 350°F (180°C).
Break each graham cracker into 4 rectangles. Crumble one rectangle into the bottom of each mini taco bowl. Top with 1 tablespoon (15 mL) of chocolate chips or candy, followed by ¼ cup (50 mL) of miniature marshmallows. Crumble a little bit of additional graham cracker on the top. Place the bowls on a baking sheet.
Transfer the baking sheet to the oven and bake until the marshmallows are soft and slightly puffed, about 3 minutes. Remove from the oven. If desired, you can use a kitchen torch to toast the tops of the marshmallows, or place under the broiler for a few seconds (be careful as they can burn quickly). Let the bowls cool for a minute or two and serve.
Expert Tips
Let everyone build their own treat around the table, and then let the little ones watch as the marshmallows puff up in the oven. It will bring that sitting-around-the-campfire feeling to the kitchen.
Be sure to let these cool long enough before handling and eating. They will be very hot right out of the oven!
