Tessa’s Recipe Rundown
Taste: You guessed it – like s’mores! There is something so perfect about that flavor combination. If you don’t like sweet, you may want to use semisweet chocolate in this recipe instead.
Texture: The crust is flaky and buttery, the filling is rich, thick, fudgy, and sticky, and the chocolate glaze on top is smooth. Heaven.
Appearance: So adorable! These are so much better than the sad looking store-bought pop tarts wrapped in foil.
Ease: This is definitely a weekend project, or for when you want to have some fun in the kitchen. You will dirty dishes. The dough can be made ahead of time!
Pros: Fun copycat recipe for a childhood favorite.
Cons: I won’t lie – definitely not as easy as running to the store to pick up some pop tarts but these are SO much better!
Would I make this again? Yes, I made some extra and put them in the freezer to enjoy when the craving hits.
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Homemade S’mores Pop Tarts have a flaky graham cracker crust, are filled with chocolate fudge and marshmallow creme, and are topped with more chocolate. Amazing!
It seems crazy to me the amount of sugary desserts that are passed off as breakfast food. I used to LOVE a good sugary cereal for breakfast, but a long-time favorite growing up was pop tarts. Sometimes I would go for a toaster strudel, but it was usually a pop tart that I wanted. Come to think of it, why do TWO pop tarts come in every foil package?? As if one isn’t enough sugar. Now that I’m older the thought of having that much sugar for breakfast makes me a little sick. I just can’t do it anymore, even if I wanted to. I will crash HARD before my day has even started.
These Homemade S’mores Pop Tarts are about 1,000 times better than what comes in those sad foil packages. I figure if you only eat pop tarts when you make them from scratch, that’s a good level of moderation. Unless you work in a bakery or something. Watch the video to see exactly how to make the graham cracker crust, the homemade fudge filling, and how to assemble these tarts to make them pretty and mouthwatering.
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Did you eat pop tarts growing up? What was your favorite flavor?
Another S’mores Recipe:
Homemade S’mores Pop Tarts
Ingredients
For the graham cracker pastry:
- 1 3/4 cups (7.9 ounces or 224 grams) all-purpose flour
- 9 graham crackers, finely ground (3/4 cup crumbs)
- 1/2 teaspoon fine salt
- 2 sticks (8 ounces) cold unsalted butter, cut into cubes
- 2 tablespoons ice water, plus more if needed
- 1 large egg
For the s’mores filling:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons packed brown sugar
- 1/3 cup milk
- 1/4 teaspoon fine salt
- 1/2 cup (3 ounces) milk chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cubed
- 1/2 cup marshmallow creme
For the chocolate glaze:
- 1/2 cup (3 ounces) milk chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup
Instructions
For the pastry:
- In the work bowl of a food processor, combine the flour, graham cracker crumbs, and salt. Add in the butter and pulse just until the mixture resembles coarse meal, with some larger chunks of butter remaining. Add the ice water and egg and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. You can also make the dough by hand with a pastry blender.
- Shape the dough into a disk and cover wrap with plastic wrap. Chill in the fridge until firm, at least 1 hour or up to 3 days. You can also freeze the dough, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.
For the filling:
- In a small saucepan, combine the cocoa powder, brown sugar, milk, salt, and chocolate. Set over medium heat and cook, stirring, until the chocolate is melted. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and add in the butter, stirring until melted and smooth. Set aside to cool to room temperature. Mixture will thicken as it cools.
To assemble:
- Remove the dough from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll the dough out into a large rectangle about 1/8-inch thick. Cut the dough into even rectangles. Place 1 tablespoon of chocolate fudge and 1 tablespoon of marshmallow crème on a dough rectangle, leaving a 3/4-inch border. Top with another piece of dough, pressing out any air and using the tine of a fork to seal the edges. Repeat with the remaining dough rectangles and place on a parchment lined baking sheet. Beat the egg with 1 tablespoon of water. Brush all over the tops of the pop tarts. Prick each tart a few times with a skewer or toothpick to allow steam to escape. Chill in the refrigerator for 20 minutes, or until the dough has stiffened slightly.
- Preheat the oven to 375°F. Bake for about 20 minutes, or until golden brown and puffed. Transfer to a wire rack to let cool completely.
For the topping:
- While the pop tarts are cooling, place the glaze ingredients in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second bursts until melted. Let cool. Spoon the glaze over the cooled pop tarts and let sit for 10 minutes before serving.
Definitely challenging but not impossible. have made these twice with my son. we refuse to consume high fructose corn syrup which is in poptarts brand..and we substitute corn syrup with maple syrup..thank you for the recipe
Just made these! Definitely a lot of work but they are delicious! Thanks!
This recipe is not for beginners or the faint of heart (I am neither). The dough is almost impossible to work with, the filling runs out unless you have it EXACTLY in the middle of the pop tart, and they are a lot of work! Beware! We were disappointed.
I tried this recipe but unfortunately my marshmallow cream baked into the crust and I couldn’t taste it after they cooled 🙁 What brand of marshmallow cream did you use? Maybe I bought a cheapo brand…
Oh strange! I think I just used the Kraft Jet-Puffed. Make sure the assembled pop tarts are nice and chilled and firm to prevent the dough from absorbing the filling.
no other option.. i have to try this..