Tots with S’mores from “Tots!”

These aren’t your mother’s smores! All of the standard components are combined in a pan with small tater tots to create the ultimate salty and sweet combo.

Well, I like smores. In almost any and all forms. I’ve made smores trifle, smores toffee bark, and smores cupcakes using them (my personal favorite). Theres something about honey-flavored graham crackers combined with melty chocolate and ooey gooey marshmallows that is so comfortable in any form.

But when my buddy Dan of The Food In My Beard gave me a copy of his new book Tots! : 50 Tot-ally Fabulous Recipes from Totchos to Sweet Po-tot-o Pie and I spotted a recipe for Smores Tots, I lost my sh*t.

Chocolate tater tots?! WHAT IN THE WORLD?!

Tater tots are salty, and I like the combination of salty and sweet.

So the tots would be crispy in addition to the gooey chocolate and marshmallows? SWEETBABYJESUS.

My internal monologue was ferocious (or maybe it wasnt all that internal, I dont remember because I blacked out from all the awesomeness).

The only difficult part is waiting for it to come out of the oven. I feel awful even calling it prep since it is so little. In a food processor, combine the sugar and graham crackers, then in a skillet, mix the tots with the oil. You don’t have to be Martha Stewart to deal with it.

To be honest, the most difficult part of the preparation was getting thisguy to quit jumping on the counter and attempting to devour the ingredients:


Aaaaaaaanyway. I liked pounding the graham crackers and sugar because it produced a sweet-smelling dust that properly covered each tater tot. I may have taken a teaspoon on its own for scientific purposes.

I used chopped chocolate dark chocolate chips for the semisweet chocolate chips called for in the recipe. I wish I could claim it was a creative or artistic decision, but I was evidently out of semisweet chips and didn’t have enough chopped or dark chips.

Womp, womp, womp. Fortunately, I believe everything went well.

What is the conclusion?

THIS IS AMAZING. You all know how much I like a nice salty and sweet meal, and this one did not disappoint. The crunchiness of the crispy tater tots and graham cracker coating complements the gooey marshmallows and melty chocolate perfectly.

I nearly added a heaping tablespoon of melted peanut butter on top as well. Also applicable to science.

Maybe next time. Nonetheless, in the interest of becoming a dessert connoisseur, I’d want to make a few of minor tweaks the next time I make it:

  • 3 of the chocolate and pouring it over the top before adding the marshmallows and graham cracker dust. I purposefully did not bake it long enough for all of the chocolate to melt since I wanted a lot of chocolate bits in each mouthful, but I discovered that although that IS what I want, I also wanted the meltiness. I’d want to experiment with melting 1
  • I’d also want to try combining all of the ingredients together before baking, rather than simply topping the tots with the other stuff. I’m interested to see how it turns out!

There are 49 more recipes in this book that I want to try (mostly savory, but also some sweets), so I should go purchase some more tots.

The clerk will assume I have an issue. And I’m perfectly OK with it.

Tots! : 50 Tot-ally Fabulous Recipes from Totchos to Sweet Po-tot-o Pie is now available for purchase. There is no way you will come to regret it. Dans is getting married later this year, so purchasing his book would make an excellent wedding present. Just a thought.

Then ask me over to taste all of the dishes. For the sake of science.

Dan, thank you very much for sharing your book with me! And thank you to everyone for reading, sharing, and, if you buy a copy of Dans’ book, please consider helping by buying using the affiliate links on this page. All purchases made via affiliate links on this site help to maintain and sustain, so thank you!

Prep Time: 5mins
Cook Time: 35mins
Total Time: 40mins
Servings: 6servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These aren’t your mama’s s’mores! All the usual ingredients, thrown in a skillet with mini tater tots for the ultimate salty and sweet combination.Recipe from Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie by Dan Whalen


  • Skillet


  • 1 pound frozen tots, about 65 tots
  • 2 tbsp vegetable or peanut oil
  • 1 graham cracker sleeve, 9 full sheets
  • 1cupsugar
  • 1 cup chocolate chips, semisweet
  • 1 cup miniature marshmallows


  • Preheat the oven to 450 degrees Fahrenheit.
  • 2 lbs frozen tots, 2 tbsp vegetable or peanut oil

    Drizzle the oil over the tots and place them on a rimmed baking sheet. Toss the tots lightly in the oil to coat evenly, then spread them out in an equal layer.
    1 1

  • Bake the tots for 25 minutes, turning halfway through cooking, until uniformly browned and crispy.
  • Meanwhile, in a food processor, combine the graham crackers and sugar and pulse until smooth.
    1 graham cracker sleeve, 1 cup sugar
  • When the tots are done, immediately place them in a large mixing bowl and top with the graham cracker mixture. To coat, toss with a fork.
  • Place the coated tots onto a 12-inch cast iron pan or onto a rimmed baking sheet fitted with parchment paper, keeping any graham cracker mixture that remains in the bowl. Sprinkle the reserved graham cracker mixture on top of the chocolate and marshmallows.
    1 cup tiny marshmallows, 1 cup semisweet chocolate chips
  • Bake for 10 minutes, or until the marshmallows brown on top and the chocolate melts.
  • Serve immediately using forks (or, if you’re feeling bold, your fingers) to devour the tots directly out of the pan.

Nutrition Facts

Calories: 926kcal | Carbohydrates: 148g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1049mg | Potassium: 620mg | Fiber: 7g | Sugar: 69g | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 6mg


What is the best way to cook tater tots?

Cook your tater tots for 15 to 20 minutes at 400 degrees Fahrenheit to make them nice and crispy.

Can you eat old tater tots?

French fries, tater tots, and hash browns may be frozen for six to twelve months. However, like other frozen meals, they will keep beyond that, if you want to retain taste and texture, aim to consume them within a year.

Are croquettes the same as tater tots?

They are flexible since they can be paired with almost anything and are delicious on their own. Tater tots vs. potato croquettes: Both recipes are created with mashed potatoes. The croquettes, on the other hand, include cheese and are coated with flour and egg before being deep-fried.

Are frozen tater tots pre cooked?

Frozen Tater Tots, which are widely accessible and reasonably priced, are completely cooked and ready to heat and serve.

How do you make store bought tater tots crispy?

Preheat the oven to 425 degrees Fahrenheit.
Place the potato tots on a baking sheet. Spread the bacon grease over the tater tots. Season with salt and pepper.
Remove from the oven after 15 minutes.
Return the potato tots to the oven for another 10 to 15 minutes, or until crispy and golden.
Serve right away.
Apr 19, 2016

What is the secret to crispy tater tots?

A little longer cooking time makes a huge difference in the flavor and texture of tater tots. A longer cook time will lead the tots to shrink and dry up somewhat, making them crisper all over on the exterior with a more thick and creamy potato-y core.

What are the black specks in tater tots?

They are known as interior black spots, and they are basically bruising caused by the potatoes laying against one other for a lengthy period of time. Fusarium, a more dangerous disease that may develop from injuries, causes the moldy areas.

What are the black spots on tater tots?

Internal bruising or sugar concentrations caused by any of various before or post-harvest circumstances cause black patches in potatoes, which are normally innocuous.

What healthier tater tots or fries?

Tater Tots vs. Fries

A serving of tater tots (86 grams) has 160 calories and 8 grams of fat, but contains 420 milligrams of salt. Although fries contain more calories and fat than tater tots, the tots’ far higher salt content makes fries the better option — only.

What do British people call tater tots?

In England, they are often referred to as “potato crunchies,” however I also came across references to them as “oven crunches.” They are usually referred to as “potato jewels,” “potato royals,” or “potato pom poms” in Australia. I even came out a German reference to Tots as “kroketten,” which is likely derived from the term “croquette.”

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