S’mores PopTart Recipe

S'mores poptarts cut in half and stacked.

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!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 20

Chill Time 2

Total Time 2 50

Servings tarts

Calories 746kcal

Author Karly Campbell

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

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.

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