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.
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 thisguy 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.
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.
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!
Place the tots on a rimmed baking sheet and drizzle them with the oil. Toss the tots gently to coat them evenly with the oil, then spread them out in an even layer.
Bake the tots, flipping them with a spatula halfway through cooking, until evenly browned and crispy, about 25 minutes.
Meanwhile, place the graham crackers and sugar in the bowl of a food processor and process until smooth.
When the tots come out of the oven, immediately put them in a large bowl and pour the graham cracker mixture on top. Toss to coat.
Pile the coated tots into a 12-inch cast iron skillet or onto the center of a parchment-lined rimmed baking sheet, reserving any bits of graham cracker mixture that remain in the bowl. Top the tots with the chocolate and marshmallows, then sprinkle the reserved graham cracker mixture on top.
Bake until the marshmallows brown on top and the chocolate melts, about 10 minutes.
Serve immediately, using forks (or you’re fingers if you’re brave) to eat the tots right out of the pan.
smores are my favorite esp for summer and this sounds so so good.
Monday 21st of May 2018
Wow this is such a great idea and flavor combination, I would never have thought of it, sounds amazing!
Sunday 20th of May 2018
What a genius idea to combine tater tots with graham crackers, chocolate and marshmallow! It looks fantastic. I approve you wanting to try melting 1/3 of the chocolate "for science" purpose only ?.
Sunday 20th of May 2018
Wow, never in a million years would I think to use tots in a dessert! What a great idea. I love smores, so I will for sure have to give this a try
Sunday 20th of May 2018
All right, I confess I saw that combo and sort of... blinked... but then I remembered my first (negative) reaction to chocolate covered pretzels, and how wrong I was! Crunchy salty together with sweet chocolaty - totally works... and now I am intrigued!
Hi there! I’m Leslie and I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶