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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 Danielle



  • 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


  • 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



  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.