Heat the oven to 350° F. Cut each tortilla into 8 wedges. Pour the butter into a shallow bowl. Place the graham cracker crumbs onto a plate.Dip the tortilla wedges into the butter. Coat with the graham cracker crumbs. Place the tortilla wedges onto a baking sheet.Bake for 10 minutes or until golden brown, turning the tortilla wedges over once halfway through the bake time.Place the tortilla wedges onto a platter. Top with the marshmallows. Drizzle with the chocolate fudge topping.
5 Mission® soft taco size flour tortilla0.5 cup (1 stick) butter, melted12 whole cinnamon graham cracker, finely crushed1.5 cups miniature marshmallows1.25 cups (10 ounce jar) chocolate fudge topping, warmed
This tasty taco features whole wheat cinna...
Rich butter cookies are layered with light...
Keep these bite-size sweets in the cookie ...
These easy mini pecan tarts feature puff p...