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s’mores pop tarts Recipe

s’mores pop tarts Recipe
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★★★★★

4.9 from 25 reviews

Delight in the classic campfire treat reinvented as s’mores pop tarts! These homemade pastries feature a graham cracker crust filled with rich chocolate fudge, topped with toasted marshmallow cream and extra graham cracker crumbs for that perfect nostalgic crunch. Ideal for breakfast, dessert, or a special snack, these s’mores pop tarts combine buttery crust, gooey chocolate, and fluffy toasted marshmallow in every bite.

Ingredients

Scale

Crust

  • 2 cups all-purpose flour, spooned & leveled or weighed out (260 grams)
  • 1 cup graham cracker crumbs (130 grams, about 8–9 sheets)
  • 1 cup + 2 tbsp salted butter, cold & cubed (254 grams)
  • 7–8 tbsp ice cold water (112 mL)
  • 3/4 tsp salt

Chocolate Fudge Filling

  • 3 tbsp cocoa powder
  • 3 tbsp brown sugar (35 grams)
  • 1 cup milk chocolate chips or Hershey’s bar pieces (184 grams)
  • 1/2 cup milk (any type)
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 tbsp salted butter

Pop Tart Assembly

  • 1 large egg (for egg wash)
  • 2–3 tbsp sugar (for sprinkling on top)

Marshmallow Cream

  • 2 large egg whites, at room temperature
  • 1 cup granulated sugar (210 grams)
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1 tbsp vanilla bean paste or vanilla extract

Topping

  • Extra sprinkle of graham cracker crumbs

Instructions

  1. Make the Graham Cracker Pie Dough: Combine the all-purpose flour, graham cracker crumbs, salt, and cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing until the dough comes together. Divide into two balls, flatten slightly into discs, wrap tightly in plastic wrap, and chill in the freezer for 15 minutes.
  2. Prepare the Chocolate Fudge Filling: In a small saucepan over medium heat, combine cocoa powder, brown sugar, milk chocolate chips, milk, pinch of salt, and vanilla extract. Stir continuously for about 5 minutes until the chocolate melts and the mixture thickens enough to coat the back of a spoon and hold a trail when dragged. Remove from heat and stir in the salted butter until smooth. Transfer to a bowl and chill in the fridge until solid before use.
  3. Roll Out and Cut Dough: Working with one dough disc at a time while keeping the other chilled, lightly flour your work surface. Roll the dough disc out evenly into a 12-inch circle, trimming the edges to form a semi-even rectangle. Cut rectangles approximately 3 x 4.5 inches to yield about 9 pieces per disc. Place cut rectangles on a parchment-lined baking sheet and chill in the fridge while repeating with the second disc.
  4. Preheat Oven and Prepare Egg Wash: Preheat oven to 375°F (190°C). Beat one large egg in a small bowl to use as an egg wash.
  5. Assemble Pop Tarts: Place 8 rectangles (forming 4 pop tarts) on a parchment-lined baking sheet. Spoon 1 tablespoon of chilled chocolate fudge filling onto 4 of the pieces, spreading slightly but leaving a border. Brush edges with egg wash, top with remaining rectangles, seal edges by pinching together, crimp edges with a fork, and poke holes in the tops. Chill assembled pop tarts in the fridge for 10-20 minutes for a final chill.
  6. Bake the Pop Tarts: Brush the tops of each pop tart with egg wash and sprinkle with 2-3 tablespoons of sugar. Bake for 19-24 minutes until golden brown and firm to the touch. Remove from oven and transfer to a cooling rack; cool completely before adding frosting.
  7. Make Marshmallow Cream: Just before frosting, prepare the marshmallow cream using the swiss meringue method by beating egg whites, granulated sugar, cream of tartar, salt, and vanilla until stiff peaks form and the mixture is smooth and glossy.
  8. Decorate Pop Tarts: Spread the remaining chocolate fudge filling over the cooled pop tarts, chilling briefly in the fridge to keep the chocolate firm. Pipe marshmallow cream on top using a piping bag fitted with desired tip. Use a kitchen torch to toast the marshmallow topping until golden brown.
  9. Finish and Serve: Sprinkle extra graham cracker crumbs on top of the toasted marshmallow. Serve immediately for best texture and flavor. Store leftovers in an airtight container in the fridge for 2-3 days to maintain crispness of the crust.

Notes

  • Keep the dough as cold as possible throughout to ensure a flaky crust.
  • Chill the chocolate fudge filling completely before use to prevent it from oozing out during assembly.
  • Use a kitchen torch cautiously to toast the marshmallow topping evenly without burning.
  • Pop tarts can be stored refrigerated in an airtight container for 2-3 days; reheat gently if desired.
  • Any milk variety can be used for the filling depending on preference or dietary needs.

Nutrition

Keywords: s’mores pop tarts, homemade pop tarts, dessert pop tarts, graham cracker crust, chocolate fudge filling, marshmallow topping, toasted marshmallow dessert

Find it online: https://hannahdelgado.com/smores-pop-tarts-recipe/