Equipment Needed
- Large cutting board or clean work surface
- Rolling pin (optional but helpful)
- Pastry brush or small spoon
- Large non-stick skillet or griddle
- Spatula
- Small bowl for cinnamon sugar
Step-by-Step Instructions
First, I get my station ready. I lay out a tortilla and, in a small bowl, mix the sugar and cinnamon. With a pastry brush, I lightly coat one side of the tortilla with melted butter and sprinkle it generously with the cinnamon sugar—this is your secret weapon for that glorious, sweet, crackly exterior. I flip it over so the sugared side is down on my board. Now, the building begins. I imagine the tortilla divided into a center circle and the outer edges. In the very center, I place a small handful of the crispy rice cereal. This creates a sturdy base layer.
Next comes the chocolate. I’ve found that scattering about 2 tablespoons of chocolate chips over the cereal works beautifully, ensuring coverage. Then, I arrange four marshmallows in a tight square on top of the chocolate. This order is crucial: cereal, then chocolate, then marshmallow. If you put the marshmallow directly on the tortilla, it can fuse to it and become impossible to fold neatly when heated. I learned this through a very sticky trial run! Now, for the fold. I gently lift the edges of the tortilla up and over the filling, pleating and folding as I go to create a hexagon-like shape.
Once it’s folded, I press down firmly to seal. The weight of the filling and the pleats should hold it. If you’re nervous, you can very lightly dampen the very tips of the folds with a touch of water to help them stick, but I usually find the pressure is enough. I repeat this process with the remaining three tortillas. At this stage, they look like little stuffed parcels of potential. I heat my large non-stick skillet or griddle over medium-low heat. You don’t want it too hot, or the sugar will burn before the marshmallows have time to melt.
I carefully place one or two crunchwraps into the dry skillet, sugared-side down. I let it cook for about 3-4 minutes, until the bottom is a deep, golden brown and crispy. The smell is incredible. Then, with a confident flip using my spatula, I cook the other side for another 3 minutes. I press down gently to ensure even toasting. You’ll know it’s done when both sides are beautifully bronzed and you can feel the filling has softened and melted inside. I transfer them to a cutting board and let them rest for just 2 minutes—this allows the molten interior to settle slightly, so it doesn’t erupt when you cut in.(See the next page below to continue…)