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Reminiscent of the childhood treat, this is a gluten-free option made with corn tortillas.

1 vote


  • 2 Dempster’s® Soft Corn Tortillas (7 inch)
  • 4 tsp (20 mL) raspberry jam
  • 2 tbsp (30 mL) marshmallow fluff
  • 1 cup (250 mL) semisweet chocolate chips, melted
  • 1 tbsp (15 mL) vegetable oil


Using 2-inch (5 cm) cookie cutter, cut 8 rounds from tortillas.

Spread jam evenly on 4 rounds; spread marshmallow fluff evenly on remaining rounds. Sandwich one jam round with a marshmallow fluff round.

Line baking tray with parchment paper; set aside. Combine melted chocolate with vegetable oil; dip rounds in melted chocolate. Lightly shake off excess; transfer to prepared pan. Refrigerate for about 10 minutes or until chocolate is set.

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