Mini S'more Tacos

Ingredients:

• 10 wheat tortillas diameter 20 cm.
• 110 g butter, chopped
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 tbsp. mini marshmallows
• 6 x 43g milk chocolate bars, such as Hershey's, broken into rectangles
• 2 plates graham crackers (4 crackers per plate), crushed
• Special equipment: 8cm round cookie cutter, 2 12-cup muffin tins, kitchen torch

Preparation:

1. Preheat oven to 175°C. Cut 34 tortilla circles using an 8 cm diameter cutter.
2. Microwave the butter, sugar, and cinnamon in a medium bowl in 30-second intervals, stirring occasionally, until melted. Brush both sides of the tortilla rounds with the butter mixture.
3. Turn the muffin tins upside down. Place the tortilla rounds between the wells in both directions, stacking them to form taco shells (you should have 17 per tin). Bake until the tortillas are crisp and starting to turn a light golden brown, 11 to 13 minutes.
4. While the tortillas are still warm in the molds, carefully fill them with mini marshmallows. Using a blowtorch, toast the marshmallows until golden brown. Top each taco with one square of milk chocolate, pressing down firmly to melt the warm marshmallows. Let sit for about 5 minutes to partially melt the chocolate, then use a blowtorch to completely melt the chocolate.
5. Place the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted, about 1 minute.
6. Transfer the tacos to a serving platter, sprinkle with crushed graham crackers, and serve warm with melted chocolate dip.