Living in Sugar

Homemade Chocolate S’mores Poptarts

Hello and happy sunday loves! Lets start today off right with a yummy pastry! Chocolate Smore’s poptarts! Oh man, do I love me some smore’s poptarts, but whhhhhhhyyyyyyy do they have to have so many additives and calories?! ugh.

Well, my friends, these homemade versions may not have any less calories, but you can control what goes into them! I ended up making two different types of poptarts with the dough that I whipped up, but of course you can just go to town with one kind of poptart — your choice.

I decided I wanted to make the s’mores kind, because duh. S’mores. But! These definitely came out a *bit* more chocolatey than I thought. Note to self, next time add more marshmallow. Don’t get me wrong, I’m not complaining — chocolate with a side of marshmallow poptarts comin’ right up!

I have to say, making these poptarts was fairly easy. Easier than I thought it would be, but — word to the wise — don’t put them in the toaster. You don’t need that kind of mess in your life. Also, fire hazard. Anyway. Just heat them in the oven or microwave for like 30 seconds and call it good. Or just eat them at room temp.

But yea, these were stupid easy to make and I am definitely going to make this crust again for a fall pie. It was super tasty. Kinda like a graham cracker, but also not. hmmmm I can’t seem to find a good way to describe these poptarts — just trust me. They’re good.

Happy Baking!

XO,

Danielle

Chocolate S'mores Poptarts

Flashback to your childhood with these homemade chocolate s'mores poptarts!
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 12 Poptarts
Author livinginsugar

Ingredients

Ingredients

  • Crust
  • 1 1/2 c all-purpose flour
  • 1 c whole wheat flour
  • 1/4 c sugar
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • A few passes of nutmeg
  • 1 Cup + 2 Tbsp unsalted butter cold and cubed
  • 1/2 c ice cold water

Filling:

  • 2 Bars of chocolate Hershey, Ghirardelli, Etc
  • 1 Cup Nutella
  • 1 Cup Marshmallow Fluff
  • ½ Cup Mini Marshmallows

For the Glaze:

  • 4 tablespoons butter melted
  • 2 tablespoons coco powder
  • 2 cups powdered sugar
  • 4 tablespoons hot water
  • 1/2 cup crushed graham crackers optional for top

Instructions

Directions:

  1. In a food processor, pulse to combine the flours, sugar, salt, cinnamon, and nutmeg. Add the butter and pulse until pea-sized (a few larger bits are ok). Drizzle in the water and continue to pulse until the dough starts to come together. It may still look crumbly but it’s ready when it sticks together if you squeeze a handful of it together. Turn it out onto a clean surface and use your hands to smush it all together into a ball. Divide it in half and pat out into discs. Wrap in plastic wrap and refrigerate for 30 minutes or up to a day or two.
  2. Preheat the oven to 425ºf. Line two pans with parchment and set aside.
  3. On a lightly floured surface, working with one dough disc at a time and dusting with additional flour as needed to prevent it from sticking, roll it out until it’s just under 1/4” thick. Cut out 10 3” squares, re-rolling scraps, and arrange them on the baking sheets at least 1” apart. Top each with a heaping teaspoon of nutella, 2 chocolate rectangles, about a tablespoon of marshmallow fluff, and 3 mini marshmallows. I recommend adding the marshmallow fluff by piping it out of a piping bag or a ziploc bag with the corner cut off. It makes this process cleaner and allows you to make a little border that will hold in your mini marshmallows. And you can eyeball the tablespoon measurement, it doesn’t need to be exact.
  4. Roll out the remaining dough disc along with any scraps from the first disc and cut out 3 1/2” squares, re-rolling scraps as needed. Brush the edges of the bottom squares with a thin layer of egg wash and top with a larger square. Pinch the edges to seal well and crimp with a fork to ensure that they’re sealed. Trim the edges if desired so that they line up cleanly. Poke a few holes in the top with a fork and brush the tops with egg wash. Bake until golden brown; begin checking for doneness at 16 minutes. Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
  5. To make the glaze, combine all ingredients and mix until smooth.
  6. Top the tarts with glaze and sprinkles and enjoy! These will keep for a couple of days at room temperature.

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