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S’mores Pop Tarts Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings (6 pop tarts, 2 per serving)

Description

Delight in these homemade S’mores Pop Tarts, a nostalgic treat with flaky, buttery pastry filled with rich chocolate ganache and gooey mini marshmallows, topped with a smooth cocoa glaze. Perfectly golden and crisp from the oven, these pop tarts offer a fun, indulgent twist on classic campfire s’mores, ideal for breakfast or dessert.

Ingredients

Dough

  • 150 grams (1 ¼ cup) flour
  • 1 ½ tsp sugar
  • ¼ tsp salt
  • ½ graham cracker, finely crushed
  • 4 oz (½ cup) butter, chilled and cubed
  • 2-3 ½ tbsp ice water

Filling

  • 4 oz bittersweet chocolate, finely chopped
  • 56 grams (1/4 cup) heavy whipping cream
  • 30 mini marshmallows

Egg Wash

  • 1 egg
  • 2 tsp water

Frosting

  • 170 grams (1 ½ cups) powdered sugar
  • 10 grams (2 tbsp) unsweetened cocoa powder
  • 1 tbsp meringue powder
  • 2 ½ tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 350º F (175º C) to prepare for baking the pop tarts.
  2. Make Dough Mixture: In a large bowl, whisk together flour, sugar, salt, and finely crushed graham cracker until evenly combined.
  3. Incorporate Butter: Using your hands or a pastry blender, blend the chilled, cubed butter into the flour mixture until the butter pieces are about the size of peas, creating a coarse texture.
  4. Add Ice Water: Gradually pour the ice water over the mixture and stir gently until the dough begins to come together.
  5. Chill Dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 20-30 minutes to firm up.
  6. Prepare Chocolate Ganache Filling: Place the chopped bittersweet chocolate in a heat-safe bowl. Warm the heavy cream in short 10-second intervals in the microwave until hot, stirring between intervals.
  7. Combine Ganache: Pour the heated cream over the chocolate and stir until smooth. Reheat briefly if necessary until fully melted. Cover with plastic wrap and chill in the refrigerator until cold.
  8. Roll Dough: Lightly flour your work surface and roll the chilled dough to about 1/8 inch thickness. Use a ruler and pastry cutter to cut a 9″ by 12″ rectangle.
  9. Cut Dough into Rectangles: Cut the 12″ side into three columns about 4 inches wide each, then cut the 9″ side in half, creating six rectangles roughly 4.5″ by 4″.
  10. Chill Rectangles: Place the six dough rectangles on a parchment-lined baking sheet and refrigerate for another 15-20 minutes to keep firm.
  11. Make Egg Wash: Whisk together the egg and water in a small bowl to create the egg wash for sealing and glazing.
  12. Fill Pop Tarts: Transfer the chilled ganache to a piping bag. Pipe three even rows of ganache in the center of three dough rectangles, leaving about a one-inch border. Add 10 mini marshmallows spaced evenly between the ganache rows on each tart.
  13. Seal Pop Tarts: Brush one side of the remaining three rectangles with egg wash and place them egg wash-side down over the filled rectangles. Gently press around the edges to seal.
  14. Final Chill: Return the sealed pop tarts to the refrigerator to chill slightly before baking.
  15. Trim and Crimp Edges: Trim any excess dough for neat edges and press around the perimeter with a fork to fully seal each pop tart.
  16. Vent and Glaze Tops: Poke holes on top of each pop tart with a toothpick or fork to allow steam to escape. Brush the tops generously with egg wash.
  17. Bake: Bake the pop tarts for 30-35 minutes or until they turn a golden brown shade. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
  18. Prepare Frosting: Sift powdered sugar, cocoa powder, and meringue powder into a large bowl. Add milk and vanilla and mix until smooth, thick, and spreadable.
  19. Frost Pop Tarts: Transfer the frosting to a piping bag and carefully apply it on top of each cooled pop tart, avoiding edges. Use an offset spatula to smooth the frosting evenly.
  20. Serve and Enjoy: Let the frosting set slightly, then serve these delicious s’mores-inspired pop tarts warm or at room temperature.

Notes

  • Keep the dough well-chilled to ensure flaky and tender pop tarts.
  • Be sure to seal the edges well to prevent the chocolate and marshmallow filling from leaking during baking.
  • You can substitute bittersweet chocolate for semi-sweet if preferred for a sweeter filling.
  • If mini marshmallows are not available, regular marshmallows cut into small pieces can work.
  • The frosting can be adjusted for thickness by adding more milk or powdered sugar as needed.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/smores-pop-tarts-recipe/