S’mores PopTart

A homemade poptart? Say less.

This S’mores PopTart Recipe Might Change Your Life.

Is it dramatic to say that a homemade poptart might change your life? Okay, yes, maybe.

But it’s the graham crackers that make me say it. They are crushed up and swirled right into the pastry dough and it makes for this glorious flaky, flavorful pastry that will keep you coming back doing that “ohhh, I’ll have just one more little piece” thing.

Of course, we don’t stop at graham cracker crumb pastry. No. We then fill it with Hershey’s bars and marshmallow fluff and then, get this, we call it breakfast.

I mean, okay, you could call it an afternoon snack or a dessert, but growing up, poptarts were breakfast. And who am I to argue with my parents?! ????

If you love poptart recipes you’ll also want to take a look at our homemade apple pie poptarts and these homemade air fryer poptarts with a brown sugar and cinnamon filling!

Ingredient Notes:

For the dough:

Graham Crackers – We crust up a whole sleeve of graham crackers and then stir them into the dough. OMG.

Flour – We’ll use all-purpose flour in the dough as well.

Butter – Start with two sticks of cold butter cut into 1/2″ cubes. We use salted butter here.

Egg – You’ll need two egg yolks for mixing with the dough, plus one egg and some water to prepare an egg wash for the dough.

Milk – We like whole milk here, but 2% does work as well. We haven’t tested this with nonfat or dairy free milk.

For the filling:

Marshmallow Cream – Also known as marshmallow creme or marshmallow fluff! This gooey stuff is sweet and sticky and is basically just a spreadable marshmallow goo.

Hershey’s Chocolate Bars – It wouldn’t be a classic s’mores recipe without the Hershey’s chocolate, would it? You’ll break the bars of chocolate into 6 smaller pieces to go into each poptart! I’d stick with standard sized bars but a bunch of fun-sized bars would work as well.

For the topping:

Chocolate Chips – This is a very simple topping, just a drizzle of melted chocolate. I’m using milk chocolate chips but you could definitely use semisweet or dark chocolate chips here too.

Step by Step Photos:

Add the flour, graham cracker crumbs, and salt to a bowl and then use a pastry cutter to cut in the cubes of butter. Stir in the eggs and milk to form a sticky dough.

Divide the dough in half and roll each half into a 6×5 inch rectangle and then refrigerate for an hour and a half. This will help you have a flaky, tender pastry.

Roll the dough out again to double in size, 12×10 inches. Trim the dough and cut into 6 equal rectangles. Fill half of the rectangles with chocolate and marshmallow.

Place the remaining rectangles of dough over the top and use a fork to crimp the edges down to seal them. Chill for 15 more minutes.

Bake the poptarts until golden brown, about 20-25 minutes. Let them cool and then melt the chocolate chips and drizzle it over the top. You can dig in right away or let the chocolate set up a bit before serving.

Recipe FAQs:

• S’mores Cookies
• S’mores French Toast
• S’mores Ice Cream
• Golden Graham Bars

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Recipe

S’mores PopTart Recipe

A made from scratch S'mores PopTart makes a great treat for breakfast, but we really love these as a little after school treat! The pastry is filled with graham cracker crumbs and stuffed with Hershey's chocolate and plenty of marshmallow fluff. A must make!

5 from 1 vote

Print Pin

Prep30 minutes minutes

Cook20 minutes minutes

Chill Time2 hours hours

Total2 hours hours 50 minutes minutes

Serves 6 tarts

Ingredients

For the dough:

• ▢ 9 whole graham crackers
• ▢ 1 1/4 cups flour
• ▢ 1 teaspoon salt
• ▢ 1 cup cold butter cut into 1/2-inch cubes
• ▢ 2 large egg yolks
• ▢ 1/4 cup whole milk

To assemble the tarts:

• ▢ Flour for rolling the dough
• ▢ 1 large egg
• ▢ 1 teaspoon water

For the filling:

• ▢ 1 cup marshmallow cream approximately
• ▢ 2 Hershey’s chocolate bars

For the topping:

• ▢ 6 ounces milk chocolate chips

Cook ModePrevent your screen from going dark

Instructions

For the dough:

• Place the graham crackers in a resealable plastic bag and smash them with a rolling pin until you have fine crumbs. Alternately, blitz them in a food processor.
• Whisk the flour, graham cracker crumbs, and salt in a large bowl until combined. Add the butter and, using a pastry blender or your fingers, cut the butter into the dry ingredients until you have pea-sized pieces.
• Whisk the egg yolks and milk in a small bowl until combined. Add the egg and milk mixture to the flour mixture and mix with your hands until a dough forms (it will be a little sticky).
• Divide the dough into 2 equal portions and shape into 2 6 x 5-inch rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 1/2 hours.

To assemble the tarts:

• Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
• Lightly dust your work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.
• Trim the dough to a 10-1/2 by 9 inch rectangle with a pizza cutter or sharp knife and cut into 6 rectangles. Transfer each piece of dough to the prepared pan with a spatula, leaving about 2 inches of space between each. Place in the refrigerator.
• Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.
• Whisk together the egg and water in a small bowl to form an egg wash.
• Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over the dough rectangles.
• Break the chocolate bars into 6 small pieces and place a piece in the center of each of the chilled dough rectangles. Drop about 2 tablespoons of marshmallow cream over the chocolate.
• Top with the un-chilled dough rectangles and press down slightly to seal the edges. Use a fork to crimp the edges. Cut a small X in the top of each poptart to vent.
• Return to the refrigerator for 15 minutes.
• Bake until golden brown and the marshmallow cream has puffed up, about 20-25 minutes. Transfer to a wire rack to cool. The marshmallow cream will deflate as it cools.
• To make the topping, melt the chocolate chips in short bursts in the microwave, stirring every 15 seconds until smooth and melted.
• Transfer the melted chocolate to a piping bag. Drizzle the chocolate lightly over the poptarts.
• Eat immediately or let the chocolate set before serving.

Tips & Notes:

Marshmallow Fluff: We use marshmallow cream or fluff in this recipe. I haven’t tested it with regular marshmallows. 

Chocolate Topping: We do love the extra drizzle of chocolate over the top, but it does make for a messier experience and, if you plan to reheat these later, things get very melty. I would recommend only drizzling the chocolate over any poptarts that you plan to eat immediately unless you’re happy to enjoy them cold later.

Storing: These will last a couple days at room temp or in the fridge for 4-5 days.

Reheating: I wouldn’t recommend popping these in the toaster, as you might end up with quite a mess. We reheat these in a 250 degree oven for about 5 minutes, just long enough to warm things up and get them gooey again. 

Nutrition Information:

Serving: 1poptart| Calories: 746kcal (37%)| Carbohydrates: 80g (27%)| Protein: 8g (16%)| Fat: 45g (69%)| Saturated Fat: 27g (169%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 11g| Trans Fat: 1g| Cholesterol: 179mg (60%)| Sodium: 809mg (35%)| Potassium: 134mg (4%)| Fiber: 3g (13%)| Sugar: 41g (46%)| Vitamin A: 1152IU (23%)| Vitamin C: 0.2mg| Calcium: 89mg (9%)| Iron: 3mg (17%)

Author: Karly Campbell

Course:Breakfast, Dessert, Snack

Cuisine:American

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lightly adapted from Chow