S’mores Tots from “Tots!”

These aren’t your mama’s s’mores! All the usual ingredients, thrown in a skillet with mini tater tots for the ultimate salty and sweet combination.

K, so, I love s’mores. In basically any and every form. I’ve made them into a s’mores trifle, s’mores toffee bark, and s’mores cupcakes (my personal favorite). There’s just something about honey-flavored graham crackers in conjunction with melty chocolate and ooey gooey marshmallows that’s so comforting, regardless of its form.

So when my friend Dan of The Food In My Beard sent me a copy of his newest book Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie and I saw that there was a recipe called “S’mores Tots” I lost my sh*t. 

Tater tots with chocolate?! WHAT IN THE HELL?!

I mean, tater tots are salty and I do like salty and sweet together…

Wait, so the tots would be crunchy to go with the gooey chocolate and marshmallows?? SWEETBABYJESUS.

My internal monologue was intense (or maybe it wasn’t all that internal, I don’t remember because I blacked out from all the awesomeness).

The prep is quick, and the hardest part is waiting for it to come out of the oven. I feel bad even calling it prep, because it’s practically nothing. You put sugar and graham crackers in a food processor, and toss the tots with oil in a pan. You don’t need to be Martha Stewart to handle that.

The hardest part of the prep for me, frankly, was getting this guy to stop jumping on the counter and trying to eat the ingredients:

YES IT LOOKS DELICIOUS. NO YOU MAY NOT HAVE ANY. GET THE F*** OFF THE PAN.

Aaaaaaaanyway. I rather enjoyed pulsing the graham crackers and sugar, because it gave me this sweet-smelling dust that perfectly coated each and every tater tot. I might have eaten a spoonful on its own… you know, for science.

Dan’s recipe calls for semisweet chocolate chips, but I opted for a combination of chopped chocolate dark chocolate chips. I wish I could say it was a creative or artistic choice, but it was simply because I’m apparently out of semisweet chips and didn’t have enough of either the chopped or dark chips.

Womp womp. Luckily, I think everything turned out a-OK.

The verdict?

SO GOOD. You guys know I love a good salty and sweet dish, and this totally hit the mark for me. The crunchiness of the crispy tater tots and graham cracker dusting is the perfect companion to the gooey marshmallows and melty chocolate.

I almost poured a rather generous spoonful of melted peanut butter on top, too. Also for science.

Maaaaaaaybe next time. But for realz, next time I make it I’d like to make a couple small changes in the name of being a dessert fanatic:

• I’d like to try melting 1/3 of the chocolate and drizzling it over top before topping it with the marshmallows and graham cracker dust. I purposely didn’t bake it long enough that all the chocolate melted because I wanted to have a lot of the chocolate chunks in every bite, but I found in the end that while that IS what I want, I also wanted the meltiness. 
• I’d also like to try tossing all the ingredients together before baking, rather than just topping the tots with the rest. I’m curious how it would turn out!

There are 49 other recipes in this book (lots of savory, but also some other desserts) that I need to try, so I better get over to the store to stock up on more tots.

The cashier is going to think I have a problem. And I’m completely okay with that.

Order your own copy of Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie right now! There’s no possible way that you’re going to regret it. Dan’s getting married later this year, so buying his book would make a pretty awesome wedding gift. Just sayin’.

And then invite me over while you try all the recipes. For science.

A big thank you to Dan for sharing his book with me! And thank you to all of you for reading, sharing, and – if you purchase a copy of Dan’s book like the stellar human being that you are – for supporting Stress Baking as well by purchasing via the affiliate links on this page. Any purchases you make via affiliate links on this site help support Stress Baking and keep it going – so thank you!

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