I’ll never forget the first time I decided to marry the campfire magic of s’mores with the glorious, crispy convenience of a crunchwrap. My kitchen was a whirlwind of flour dust and melted chocolate, and the air filled with the scent of toasting marshmallow—a smell that instantly transports me back to summer nights under the stars. That experimental evening was a revelation. The S’Mores Crunchwrap was born out of a craving for gooey, crunchy, handheld perfection, and let me tell you, it delivered in every single, messy, wonderful bite. This isn’t just a dessert; it’s a joyful, shareable experience that turns your stovetop into a personal campfire.
Ingredients
- 4 large (10-inch) burrito-size flour tortillas
- 16 large marshmallows
- 1 cup chocolate chips or ¾ cup chocolate-hazelnut spread
- 1 cup crispy rice cereal (like Rice Krispies)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Optional for serving: extra melted chocolate, crushed graham crackers, sea salt flakes
The ingredients here are deceptively simple, but each plays a starring role. I’ve tried both chocolate chips and spread; the chips offer delightful little pockets of molten chocolate, while the spread creates a more uniform, river-like flow—you can’t go wrong. The crispy rice cereal is the non-negotiable “crunch” element. Don’t skip it; it makes a huge difference in texture, preventing the whole thing from becoming a homogenous goo. For the tortillas, size matters. The large burrito-size ones give you the real estate you need to properly fold and seal. Trust me, I learned the hard way with smaller fajita tortillas and had a major leak on my hands.(See the next page below to continue…)