S’mores Pop Tarts
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These homemade smores pop tarts are way better than the store-bought kind! Made with a homemade pie crust, filled with marshmallow fluff and chocolate and topped with a milk chocolate ganache!
After making my homemade pop tarts with strawberry filling, and these brown sugar cinnamon pop tarts I knew I wanted to make a fun S’mores pop tarts version for summer!
โI grew up eating those toaster pastries, and now that I’m older I love making a homemade version. Like these chocolate fudge pop tarts made with chocolate pastry dough. I can’t get enough!
And now this S’mores pop tarts version made with a marshmallow filling and Hershey’s chocolate bars might be my new favorite. On top of each pop tart I added a chocolate ganache and a sprinkle of graham crackers for that true S’mores treat! All you need now is a glass of ice-cold milk!
Why This Recipe Works
- This homemade S’mores pop tarts recipe are so much better than store-bought pop tarts! These have so much flavor, and a wonderful flaky pastry.
- Can easily be frozen for later. If you don’t want to eat them all at once you can freeze these, baked or unbaked.
- Easy filling of marshmallow fluff and chocolate
Ingredients Needed
- Flour– Use regular all-purpose flour. Be sure to measure it correctly.
- Salt
- Butter – You want to use cold unsalted butter for a flaky pie crust.
- Water – Use ice cold water.
- Marshmallow fluffย – You can use store-bought or make your own marshmallow fluff!
- Powdered sugar – Or confectioners sugar. If you have run out, try making your own homemade powdered sugar.
- Chocolate Hershey bars
- Heavy cream
- Milk chocolate
- Graham crackers
How to Make Homemade Pop Tarts
Make the crust.
Process flour and salt together in food processor until combined, about 2 one-second pulses. Add butter and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula.
You can also make the pie crust by hand using a pastry cutter and work in the butter this way.
The crust if ready should hold together when you pinch some of it. If it’s dry and crumbly, then it needs more water.
Then go ahead and wrap the crust in plastic wrap and refrigerate for at least 30 minutes to firm up the crust and make it cold!
Assemble the pop tarts
Remove one disk of pastry dough from refrigerator and using a floured rolling pin, roll out on lightly floured surface to 13 by 9-inch rectangle about 1/8 inch thick. Trim dough so that all sides are even and straight. Using a pizza cutter, cut the dough into 8 even small rectangles. Use a ruler if you wish.
Add one tablespoon of the marshmallow fluff and spread out leaving a 1/2-inch border. Top with a few chocolate squares.
Place another square on top and use a fork to crimp the edges to prevent the filling from leaking out in the oven.
You want to make sure to poke holes in the top of each with the tines of a fork to allow steam to escape as they bake.
After they are all prepared, place in the refrigerator on a parchment paper lined cookie sheet to firm up again for another 30 minutes. Then repeat with the remaining dough disk.
When ready, preheat the oven to 350oF (180oC). Place the prepared cookie sheet in the pre-heated oven. Bake for 18-20 minutes until golden brown. Place on a cooling rack before applying glaze.
Make the chocolate ganache
Heat heavy cream in a microwave safe bowl for about 30 seconds until very hot (but not boiling). Add chocolate chips. Let sit for 1-2 minutes. Then stir until smooth.
Frost cooled pop tarts and then sprinkle on crushed graham crackers.
Recipe Tips
- Great pie crust is key! Use very cold butter, ice cold water, and don’t overwork the pie dough.
- Leave A Border. You want to make sure to leave about 1/4-inch border from filling to edge of the pie crust. Otherwise it might leak out!
- Don’t Add Too Much Filling. I add about 1 to 2 Tablespoons MAX of filling. Too much and you risk it leaking out.
- Seal the pop tarts really well. This dough is very tender and flaky. If you find your dough is tearing, just pop it back in the fridge for awhile. Seal it with the tines of a fork to get the best closure.
Storage Instructions
Store any leftover pop tarts in an airtight container at room temperature for 2-3 days. These are really best eaten fresh. If you can’t finish them within a few days, try freezing the leftover for a quick breakfast or snack in the future!
Once fully cooled, store the pop tarts in an air-tight container or zipper bag and freeze for up to 4 months. Easily reheat them in the toaster straight from frozen.
Recipe FAQ’s
You absolutely can. Or even try using puff pastry!
For store-bought pop tarts, they are already baked so you are just simply warming up the filling but for these they need to baked first because of the raw pie dough.
Pop tarts are a classic breakfast pastry made from two rectangular pie crusts, and filled with some sort of sweet filling. A glaze is usually drizzled over the top. There are many flavors and varieties now available in the grocery store.
More Recipes To Try
If you’re craving more S’mores treats then be sure to try my S’mores rice krispie treats! It’s a perfect no bake treat for summer.
And you can’t go wrong making my easy S’mores bars topped with chocolate bars and toasted marshmallows.
Sโmores Pop Tarts
Ingredients
For the Pie Crust
- 3 cups (360 g) unbleached all-purpose flour spooned and leveled
- 1 teaspoon salt
- 16 tablespoons (2 sticks, 227 g) cold unsalted butter cut into cubes
- 8-10 tablespoons ice water
For The S’mores filling
- ยพ cup marshmallow fluff
- 8 mini Hershey bars or 2 regular chocolate bars or milk chocolate chips
For the egg wash:
- 1 egg mixed with 1 Tablespoon water
For The Milk Chocolate Ganache
- 3 ounces (1/4 cup, 60 ml) heavy cream
- 1 cup (6 ounces) milk chocolate chips
- graham crackers crumbs for garnish
Instructions
To Make The Pie Crust
- In a food processor or by hand, stir together the flour and salt. Sprinkle very cold butter over the top and pulse for a few seconds or cut the butter with the pastry cutter/fingertips until it is about the size of split peas. 3 cups (360 g) unbleached all-purpose flour 1 teaspoon salt 16 tablespoons (2 sticks, 227 g) cold unsalted butter
- Sprinkle half of the ice water over the flour mixture and mix gently to dampen flour. Add the remaining water in two stages and continue to pulse or stir until a dough forms. When enough water has been added to allow dough to hold together, gather it into a ball and transfer to lightly floured surface.Press dough into a flat disk, then place in large zipper bag. Refrigerate dough for at least an hour or overnight. 8-10 tablespoons ice water
To Shape The Pop Tarts
- Cut dough in half. Keep the second half wrapped in plastic wrap and in the fridge. Roll out one half of the dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
- Cut the dough into eight 5 by 3 inch rectangles.
- Arrange 4 rectangles onto a parchment lined baking sheet.
- Add Filling. For each rectangles, place one tablespoon (to 2 tablespoons max) of marshmallow fluff in the center. Spread out but leave a 1/2 inch border. Top with a few chocolate squares. Place another pie dough rectangle on top and use a fork to crimp the edges to prevent the filling from leaking out in the oven. Poke the top of each poptart with a few holes with the tines of a fork to allow steam to escape as they bake. ยพ cup marshmallow fluff 8 mini Hershey bars
- Refrigerate. After they are all prepared, refrigerate to firm up again for another 30 minutes. Repeat with the remaining dough disk.
- Egg Wash and Bake. When ready, preheat the oven to 375ยฐF (190ยฐC). Make egg wash and brush each poptart with a little egg wash. Place the prepared cookie sheet in the pre-heated oven. Bake for 20-25 minutes until golden brown. Place on a cooling rack before applying glaze. 1 egg mixed with 1 tablespoon water
Make Glaze
- Heat heavy cream in a microwave safe bowl for about 30 seconds until very hot (but not boiling). Add chocolate chips. Let sit for 1-2 minutes. Then stir until smooth. Frost cooled poptarts and then sprinkle on crushed graham crackers. 3 ounces (1/4 cup, 60 ml) heavy cream 1 cup (6 ounces) milk chocolate chips graham crackers crumbs for garnish
Notes
- Storage: Store any leftover pop tarts in an airtight container at room temperature for 2-3 days. These are really best eaten fresh. If you can’t finish them within a few days, try freezing the leftover for a quick breakfast or snack in the future!
- ย Freezing: Once fully cooled, store the pop tarts in an air-tight container or zipper bag and freeze for up to 4 months. Easily reheat them in the toaster straight from frozen.ย
I tried making the S’mores Pop Tarts, and they tasted just like a s’more with less mess. My whole family loved it!
Thank you! I’m so glad your family loved the Sโmores Pop Tarts. ๐๐ซ
So excited to make pop tarts at home with my kids! Smores is their favorite flavor too.
Thank you! Have fun making them with your kids! ๐
These were way better than the storebought version. The kids loved them!
Thank you, I’m thrilled to hear the kids loved them!
Wow! These were such a big hit with the family. Will be making these ALL the time!
Thank you! I’m so happy to hear your family loved them. Happy baking! ๐