Who else remembers begging their parents to add a box of pop tarts to the shopping cart at the grocery store? And then coming home, popping one in the toaster, biting into the still-too-hot pastry aaanddd…oh, this is actually kind of dry? And the frosting definitely doesn’t look like it did on the box. Well, in comes these S’mores Pop Tarts to the rescue!
I haven’t had a real Pop Tart in a long time. While the idea of the them sounds great, I just knew they still wouldn’t have as many sprinkles as they should (it’s like Instagram VS Reality but instead it’s Pop Tart Marketing Vs Reality) and the flavours wouldn’t be as punchy. I did try out the Trader Joe Hot Cocoa Toaster Pastries last time I was in America which did prove that a good toaster pastry does exist. That plus watching the Pop Tart episode of Gourmet Makes during the beginning of lockdown, I knew I needed to give this a shot!
While there seems to be a lot of components to this recipe, you can break it up into chunks. You can make the fillings a day or two in advance, same with the dough! And I have a few shortcuts for you when it comes to the fillings to make it a bit easier.
I wanted to go with the classic chocolate and marshmallow filling for this recipe! This involved making a chocolate fudge and then making my own marshmallow fluff. Now, the chocolate fudge part is super easy. It’s cocoa powder, chopped chocolate, milk, and sugar that’s heated up and then thickens. We then add a bit of butter and let it cool down, until it becomes super thick.
Like I said, I ended up making my own marshmallow fluff which sounds intimidating but it literally took 20 minutes! This was the recipe I used, but i subbed in golden syrup for corn syrup. If you’re like ‘yeah I’m not making my own fluff..’ have no fear! You can either buy fluff OR you could just add in a couple of mini marshmallows. I haven’t tried it with the marshmallows but looking back I think that might have been an even better choice!
Once I piped out the chocolate fudge and the marshmallow, I then sprinkled on some graham crackers. If you don’t have graham crackers handy, you could either skip this or crush up some digestive biscuits instead.
The dough for the pop tarts is pretty similar to pie dough – flour, sugar, butter, salt and cocoa powder, but instead of adding water like you would for a pie dough, we’re adding milk here! I will say have a ruler on hand when it comes time to rolling out the dough and cutting out the rectangles, it will definitely solve a lot of headaches! Or hey, if you have an actual pop tart on hand you can use that as a template!
I wanted some quick and simple for the icing on top. This recipe is already kiiind of a lot of work? So all we do here is melt down mini marshmallows with butter, vanilla and sugar. It sets pretty quick so once you ice your pop tarts make sure to be ready with the sprinkles! I topped mine off with chocolate sprinkles and some graham cracker crumble too for that extra crunch.
S’mores Pop Tarts
- 240 grams flour
- 25 grams cocoa powder
- 1 tablespoon sugar
- 226 grams unsalted butter, cubed
- 2 tablespoon milk
- 2 teaspoon salt
- 2 eggs
- 88 ml milk
- 13 grams cocoa powder
- 135 grams chocolate, chopped
- 14 grams butter
- 1 teaspoon vanilla
- ½ cup marshmallows or fluff
- 35 grams graham crackers, crushed
- 134 grams icing sugar
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 21 grams unsalted butter
- 30 grams mini marshmallows
Pop Tart Dough
- Whisk flour, sugar, salt and cocoa powder in a medium bowl. Take the butter and work it into the flour, until you have walnut sized pieces of butter. In a small jug, whisk 1 egg and the milk together. Pour it into the dough, and knead.
- Divide dough in half. If you're not using it immediately, wrap in clingfilm and shape into discs. Put in fridge.
- If you had the dough in the fridge, take it out 30 minutes before using. Place on disc on a floured surface and roll out into a rectangle. Repeat with second disc. You want rectangles to be about 23x30cm. Cut each rectangle into thirds, to make rectangles approximately 8x10cm.
- In a small saucepan, add cocoa powder, milk and 68g of the chocolate. Over medium heat, cook for 3-5 minutes, stirring frequently, until the chocolate is melted and it has thickened slightly. Remove from heat, stir in the remaining chocolate, butter, and vanilla. Transfer to the fridge to thicken.
- Mix sugar, vanilla and salt in a medium bowl.
- Melt butter and 30ml of water in a small saucepan over medium-high heat. Add the marshmallows and stir until completely melted.
- Pour into the sugar mixture, whisking until combined.
- Lay half of the rectangles on a parchment lined tray. Take the second egg and beat it in a small bowl. Brush the inside of half of the rectangles, this will be the bottom of the pop tart.
- Put the chocolate fudge into a ziplock bag or pastry bag, pipe a line of chocolate on each rectangle on the tray. Make sure to keep 1-1.5cm border around the rectangle. Place mini marshmallows/fluff next to chocolate, and sprinkle with graham crackers.
- Place the 'top' of the pop tart on each rectangle, use your fingers to press firmly around the rectangle to seal the dough. Using a fork, press the tines all around the edges.
- Prick the top of each pop tart with a fork multiple steams. Refrigerate them for 30 minutes.
- Preheat oven to 350°F/175°C
- Bake for 20-25 minutes. Let them cool completely
- Make the icing while the tarts are cooling. Using a spoon to add icing to each pop tart, and decorate with sprinkles.