S’mores Pop Tarts

5 from 5 votes

Homemade S'mores pop tarts filled with marshmallow fluff, chocolate bars, and topped with a milk chocolate ganache and crushed graham crackers!

Prep Time45

Cook Time20

Chilling time30

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 732kcal

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

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. ¾ 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 375°F (190°C). 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

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

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!
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.