S’mores pop tarts

S’mores Pop Tarts combine all the nostalgia of summertime s’mores and pop tarts! A rich chocolate fudge filling is baked inside of a flaky, all-butter graham cracker flavored pie crust. Frost ’em with more of that fudge filling and pipe on a homemade marshmallow cream. Be sure to toast it & finish with a sprinkle of graham cracker crumbs!

Why you’ll love these Homemade S’mores Pop Tarts

These have all the childhood nostalgia and none of the artificial flavors! The whole family will fall head over heels for this delicious treat.

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• Flaky Graham Cracker Pie Crust – We’re replacing some of the flour in my homemade pie crust recipe with graham cracker crumbs to make a graham cracker flavored pie crust. It tastes incredible!
• Chocolate Fudge Filling – A rich fudge filling comes together in 5 minutes on the stovetop and serves as our filling & icing.
• Toasted Marshmallow Cream – Making homemade marshmallow fluff (swiss meringue) is actually pretty simple – and it elevates this dessert to a whole new level!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Chocolate – You can use any type of milk chocolate you like for the fudge filling! Milk chocolate chips or milk chocolate bars are each fine options.
• Milk – Any type of milk will work for the filling.
• Graham Cracker Crumbs – You can either buy ready made ones or make your own by pulsing whole graham crackers in a food processor until you have fine crumbs.
• Eggs – Use large eggs.
• Vanilla extract – Use real vanilla extract for best results.

Recipe Substitutions & Variations:

I highly recommend making all the components of this recipe from scratch, but completely understand that it’s not always feasible to do that. The great thing about this recipe is that each component (crust, chocolate, and mallow) can be swapped for a store-bought or shortcut version if you’re pinched for time. I personally would swap the marshmallow first, the chocolate second, and the pie dough last if you can.

• Gluten-free – I have not tested a gluten-free version of my pie dough, but you can use your favorite gluten-free pie dough recipe (or store bought version) here!
• Dairy-free – I have not tried making me pie dough with dairy-free butter, but if you’ve tried that and had success with it, feel free to do that here as well. Or, use your favorite dairy-free pie dough recipe.
• Pie Crust – You can use store-bought pie dough in place of homemade, but it won’t have the graham cracker flavor. I think store bought puff pastry would work well, too!
• Chocolate Filling – In a pinch, you can use hershey’s bars in place of the fudge filling. Use about 3 squares per pop tart, and spread melted milk chocolate on top for the icing.
• Marshmallow Cream – You can use store bought marshmallow creme instead. However, just know that it’s not stable enough to be piped. Simply spread it over the top of the fudge filling.
• Whole Wheat Flour – If you want to incorporate a bit of whole wheat flour into this recipe, I’d recommend swapping out 1 cup of flour for white whole wheat flour. If you swap all the flour for regular whole wheat flour the crust may become too dry.

How to Make this S’mores Pop Tart Recipe:

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Step 1: Make the Pie Dough. Whisk together flour and salt in a large bowl. Cut in cold cubed butter until you have small pea-sized pieces that are coated in flour. Gradually mix in cold water until a dough begins to form. Gently gather it into a ball, and flatten into a disc. Cut the disc in half and wrap each piece in plastic wrap. Chill in the fridge at least 3 hours or in the freezer for at least 45 minutes, or ideally in the fridge for about 24 hours.

Step 2: Make the Chocolate Fudge Filling. While the dough chills, make your filling. In a small pot, combine chocolate chips, milk, cocoa powder, salt, and vanilla. Cook until thickened, then stir in butter. Let this cool until completely firm in the fridge.

Step 3: Roll & Cut Pie Dough. Roll out the chilled pie dough on a floured surface, working with one half at a time. Trim the ragged edges, then slice into 9 even rectangles (doesn’t need to be perfect!).

Step 4: Assemble & Bake. Spread 1 tablespoon of the chilled fudge filling on half the rectangles (work with 4 sets at a time, keeping the rest chilled). Brush the edges of the dough around the filling with egg wash – this is your glue. Place the top crust piece on, and press it into the bottom crust with your fingertips. Press the tines of a fork all the way around the pie crust to crimp and further seal the edges. Cut a vent slit in the top, brush with egg wash, sprinkle with a little raw sugar for crunch, and bake as directed in the recipe card below.

Pop tarts will be golden brown and crisp when done, and a little bit of filling will bubble up through the vent (this is totally fine!).

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Step 5: Make the Marshmallow. Make my Homemade Swiss Meringue recipe – it’s easier to make at home than you’d think, and my blog post (linked above in blue) walks you through each and every step with photos and tons of expert success tips!

Step 6: Decorate Pop Tarts. Spread a thin layer of the remaining chocolate filling over the cooled pop tarts. Chill them for a few minutes so the topping is solid, then pipe on the marshmallow cream. Toast the mallow cream with a blow torch and sprinkle on extra graham cracker crumbs!

Serving + Storing:

Enjoy immediately once you’ve added the marshmallow & toasted it. The delicious s’mores-flavored filling pairs perfectly with a glass of ice-cold milk. Store leftovers (heh, not likely!) in an airtight container in the fridge for 2-3 days.

Expert Baking Tips:

• Keep it Cold – The number one success tip I can give for working with pie dough is that you want to keep everything as cold as possible at all times! If the butter melts within the dough, it won’t create those flaky layers in the oven. (The oven’s heat hitting the cold butter creates steam, producing flaky layers!) I regularly move my pie dough back to the fridge throughout the entire process to ensure my butter is staying cold. This requires a bit of patience but the result is so worth it!
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Blow Torch
• Pastry Cutter

More S’mores Recipes to Love:

• Gooey Caramel S’more Bars
• No Bake S’mores Pie
• Marshmallow Stuffed S’mores Cookies
• Gooey S’mores Brownies
• S’mores Stuffed Skillet Cookie
• Skillet S’mores Dip
• S’mores Tart

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