Directions 10 steps | 25 Minutes
Measure and prep all ingredients.
Prepare the sweet dessert chips. Preheat the oven to 350°F. Brush each tortilla with melted butter.
Stack the tortillas together and slice them into triangles.
On a sheet pan lined with parchment paper, spread the triangular tortillas in an even layer. Bake for 5-10 minutes until golden and crispy on both sides.
Place the granulated sugar into a bowl. Transfer the baked tortillas to the bowl and toss until well-coated.
Prepare the smores dip. In a microwave-safe bowl, make a quick ganache by combining 150 grams of the chocolate chips with the heavy cream. Microwave for 30 seconds. Whisk together until smooth, thick and shiny.
Pour the chocolate ganache into the bottom of a 10 or 12 inch cast iron pan and top with the remaining 150 grams of the chocolate chips.
Crush enough graham crackers to cover the cast iron pan. Top with one layer of crushed graham crackers.
Top the graham crackers with one layer of the marshmallows.
Turn the oven to broil on low for 5-10 minutes until the marshmallows are soft to the touch and golden. Serve with sweet dessert chips and enjoy!