S’mores evoke memories of warm campfires, the sweet aroma of marshmallows toasting, and nights spent sharing stories under a starlit sky. This S’mores Pop Tart recipe captures that nostalgic flavor in a delightful, convenient pastry that you can enjoy any time of year, regardless of whether the camping gear is packed away. You may also find Homemade Strawberry Pop Tarts useful.
Why make this recipe? The classic S’mores experience can be messy, but these pop tarts offer all the indulgent flavors — rich chocolate, sweet marshmallow, and buttery graham cracker — in a handheld treat that’s perfect for breakfast, snacks, or even dessert. Plus, they’re easier to make than you might think, especially when you follow a few simple steps. You may also find Chocolate Dipped Marshmallow Pops useful.
How to make S’mores Pop Tarts
Ingredients:
- 2 cups all-purpose flour, spooned & leveled or weighed out (260 grams)
- 1 cup graham cracker crumbs (130 grams, about 8-9 sheets of graham crackers)
- 1 cup + 2 tbsp salted butter, cold & cubed (254 grams)
- 7-8 tbsp ice cold water (112 mL)
- 3/4 tsp salt
- 3 tbsp cocoa powder
- 3 tbsp brown sugar (35 grams)
- 1 cup milk chocolate chips (or Hershey’s bar pieces, 184 grams)
- 1/2 cup milk (Any type of milk works here)
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp salted butter (for filling)
- 1 large egg (for egg wash)
- 2-3 tbsp sugar (for sprinkling on top of pop tarts)
- 2 large egg whites, at room temperature
- 1 cup granulated sugar (210 grams)
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 tbsp vanilla bean paste (or vanilla extract)
- Extra sprinkle of graham cracker crumbs
Directions:
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Make the Graham Cracker Pie Dough: Begin by making the dough using my perfect pie dough recipe, substituting in the graham cracker crumbs. Once the dough is ready, form it into two balls and flatten slightly into discs. Wrap in plastic wrap and chill in the freezer for about 15 minutes to ensure it stays cold.
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Make the Chocolate Fudge Filling: While your dough chills, get to work on the filling. In a small saucepan over medium heat, combine the chocolate chips, milk, pinch of salt, and vanilla extract. Stir continuously for about 5 minutes, until the chocolate melts and the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in the butter. Transfer this luscious filling to a bowl and let cool in the fridge until solid.
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Assemble the Pop Tarts: Working with one chilled disc at a time, roll out the dough on a floured surface to about 12 inches across, then cut it into 3 x 4.5-inch rectangles — you should get about nine pieces. Place these back in the fridge to chill while you preheat your oven to 375℉.
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Prepare for Baking: On a parchment-lined baking sheet, lay out four rectangles. Spoon 1 tablespoon of the chocolate filling onto the center of four rectangles, leaving a margin around the edges. Brush the edges with egg wash, place a second rectangle on top, and pinch to seal tightly. Crimp edges with a fork and poke holes in the top to allow steam to escape.
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Bake: After a short chill (another 10-20 minutes), brush the pop tarts with egg wash and sprinkle them with sugar. Bake for 19-24 minutes until the crust turns lightly golden and is firm when tapped. Let them cool completely on a rack.
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Make the Marshmallow & Finish Decorating: For that iconic S’mores experience, top the cooled pop tarts with a generous layer of chocolate filling, chill again briefly, and prepare the homemade marshmallow topping following my Swiss meringue recipe. Transfer it to a piping bag and pipe on the marshmallow. Use a kitchen torch to toast each pop tart, topping with extra graham cracker crumbs for added texture and flavor.
How to serve S’mores Pop Tarts
These S’mores Pop Tarts are best enjoyed fresh, warm from the oven with a gooey marshmallow topping. They make for a delightful breakfast or a sweet afternoon snack.
How to store S’mores Pop Tarts
If you have any leftovers (though I doubt they’ll last long!), store them in an airtight container in the fridge for 2-3 days. This will help maintain the crispiness of the pie crust.
Tips to make S’mores Pop Tarts
To ensure the best texture, keep your dough as cold as possible during assembly. If you want a lower-sugar option, consider trying my Keto pop tarts recipe for a delightful twist.
Variations
Feel free to experiment with fillings! Swap in your favorite chocolate, or add a layer of peanut butter for a nutty addition.
FAQs
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Can I make the dough ahead of time?
Yes! You can prepare the dough a day before and keep it tightly wrapped in the refrigerator. -
How do I achieve that perfect toasted marshmallow topping?
A kitchen torch works wonders for getting that perfect brown crust you adore in S’mores. Just be careful not to burn it! -
Can I freeze these pop tarts?
Absolutely! Just make sure to wrap them tightly. When you’re ready to enjoy, thaw and reheat in the oven for a quick treat.
Conclusion
Creating these S’mores Pop Tarts is a beautiful way to relive cozy evenings by the fire while enjoying a sweet, homemade touch. For inspiration on other delicious variations like the delightful Frosted S’Mores Pop-Tarts, or to try a different spin on S’mores with a classic recipe from a culinary expert at Handle the Heat, your kitchen is bound to fill with delicious aromas and heartwarming memories. Get ready to indulge in joy with every bite!
S'mores Pop Tarts
Ingredients
Method
- Begin by making the dough using a perfect pie dough recipe, substituting in the graham cracker crumbs. Once the dough is ready, form it into two balls and flatten slightly into discs. Wrap in plastic wrap and chill in the freezer for about 15 minutes to ensure it stays cold.
- In a small saucepan over medium heat, combine the chocolate chips, milk, pinch of salt, and vanilla extract. Stir continuously for about 5 minutes, until the chocolate melts and the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in the butter. Transfer this filling to a bowl and let cool in the fridge until solid.
- Working with one chilled disc at a time, roll out the dough on a floured surface to about 12 inches across, then cut it into 3 x 4.5-inch rectangles — you should get about nine pieces. Place these back in the fridge to chill while you preheat your oven to 375℉.
- On a parchment-lined baking sheet, lay out four rectangles. Spoon 1 tablespoon of the chocolate filling onto the center of four rectangles, leaving a margin around the edges. Brush the edges with egg wash, place a second rectangle on top, and pinch to seal tightly. Crimp the edges with a fork and poke holes in the top to allow steam to escape.
- After a short chill (another 10-20 minutes), brush the pop tarts with egg wash and sprinkle them with sugar. Bake for 19-24 minutes until the crust turns lightly golden and is firm when tapped. Let them cool completely on a rack.
- For that iconic S'mores experience, top the cooled pop tarts with a generous layer of chocolate filling, chill again briefly, and prepare the homemade marshmallow topping following a Swiss meringue recipe. Transfer it to a piping bag and pipe on the marshmallow. Use a kitchen torch to toast each pop tart, topping with extra graham cracker crumbs for added texture and flavor.