Homemade S’mores Pop Tarts

Recipe By Tessa Arias
  |  
July 9th, 2014

Homemade S'mores Pop Tarts have a flaky graham cracker crust, are filled with chocolate fudge and marshmallow creme, and are topped with more chocolate. Amazing!

Yield: 8 to 10 pop tarts

Prep Time: 20 minutes

Cook: 25 minutes

Homemade S’mores Pop Tarts have a flaky graham cracker crust, are filled with chocolate fudge and marshmallow creme, and are topped with more chocolate. Amazing!

Homemade S'mores Pop Tarts - amazing!

It seems crazy to me the amount of sugary desserts that are passed off as breakfast food. I used to LOVE a good sugary cereal for breakfast, but a long-time favorite growing up was pop tarts. Sometimes I would go for a toaster strudel, but it was usually a pop tart that I wanted. Come to think of it, why do TWO pop tarts come in every foil package?? As if one isn’t enough sugar. Now that I’m older the thought of having that much sugar for breakfast makes me a little sick. I just can’t do it anymore, even if I wanted to. I will crash HARD before my day has even started.

These Homemade S’mores Pop Tarts are about 1,000 times better than what comes in those sad foil packages. I figure if you only eat pop tarts when you make them from scratch, that’s a good level of moderation. Unless you work in a bakery or something. Watch the video to see exactly how to make the graham cracker crust, the homemade fudge filling, and how to assemble these tarts to make them pretty and mouthwatering.

Homemade S'mores Pop Tarts
Did you eat pop tarts growing up? What was your favorite flavor?


Recipe Rundown:
Taste: You guessed it – like s’mores! There is something so perfect about that flavor combination. If you don’t like sweet, you may want to use semisweet chocolate in this recipe instead.
Texture: The crust is flaky and buttery, the filling is rich, thick, fudgy, and sticky, and the chocolate glaze on top is smooth. Heaven.
Appearance: So adorable! These are so much better than the sad looking store-bought pop tarts wrapped in foil.
Ease: This is definitely a weekend project, or for when you want to have some fun in the kitchen. You will dirty dishes. The dough can be made ahead of time!
Pros: Fun copycat recipe for a childhood favorite.
Cons: I won’t lie – definitely not as easy as running to the store to pick up some pop tarts but these are SO much better!
Would I make this again? Yes, I made some extra and put them in the freezer to enjoy when the craving hits.
Homemade S'mores Pop Tarts

Share on Pinterest:

Homemade S'mores Pop Tarts - Amazing!

Another S’mores Recipe:

S'mores Fudge Bars from HandletheHeat.comS’mores Fudge Bars

How to make
Homemade S'mores Pop Tarts

Yield: 8 to 10 pop tarts
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time 1 hour 40 minutes
Total Time: 2 hours 25 minutes
Homemade S'mores Pop Tarts have a flaky graham cracker crust, are filled with chocolate fudge and marshmallow creme, and are topped with more chocolate. Amazing!

Ingredients

For the graham cracker pastry:

  • 1 3/4 cups (7.9 ounces or 224 grams) all-purpose flour
  • 9 graham crackers, finely ground (3/4 cup crumbs)
  • 1/2 teaspoon fine salt
  • 2 sticks (8 ounces) cold unsalted butter, cut into cubes
  • 2 tablespoons ice water, plus more if needed
  • 1 large egg

For the s’mores filling:

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons packed brown sugar
  • 1/3 cup milk
  • 1/4 teaspoon fine salt
  • 1/2 cup (3 ounces) milk chocolate chips
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cubed
  • 1/2 cup marshmallow creme

For the chocolate glaze:

  • 1/2 cup (3 ounces) milk chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup

Directions

For the pastry:

  1. In the work bowl of a food processor, combine the flour, graham cracker crumbs, and salt. Add in the butter and pulse just until the mixture resembles coarse meal, with some larger chunks of butter remaining. Add the ice water and egg and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. You can also make the dough by hand with a pastry blender.
  2. Shape the dough into a disk and cover wrap with plastic wrap. Chill in the fridge until firm, at least 1 hour or up to 3 days. You can also freeze the dough, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.

For the filling:

  1. In a small saucepan, combine the cocoa powder, brown sugar, milk, salt, and chocolate. Set over medium heat and cook, stirring, until the chocolate is melted. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and add in the butter, stirring until melted and smooth. Set aside to cool to room temperature. Mixture will thicken as it cools.

To assemble:

  1. Remove the dough from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll the dough out into a large rectangle about 1/8-inch thick. Cut the dough into even rectangles. Place 1 tablespoon of chocolate fudge and 1 tablespoon of marshmallow crème on a dough rectangle, leaving a 3/4-inch border. Top with another piece of dough, pressing out any air and using the tine of a fork to seal the edges. Repeat with the remaining dough rectangles and place on a parchment lined baking sheet. Beat the egg with 1 tablespoon of water. Brush all over the tops of the pop tarts. Prick each tart a few times with a skewer or toothpick to allow steam to escape. Chill in the refrigerator for 20 minutes, or until the dough has stiffened slightly.
  2. Preheat the oven to 375°F. Bake for about 20 minutes, or until golden brown and puffed. Transfer to a wire rack to let cool completely.

For the topping:

  1. While the pop tarts are cooling, place the glaze ingredients in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second bursts until melted. Let cool. Spoon the glaze over the cooled pop tarts and let sit for 10 minutes before serving.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Taylor @ Food Faith Fitness — July 9, 2014 at 3:46 am

    I have seriously been dying to make my own poptarts! I have Birthday Cake flavoured in the cupboard right now (only for after I workout. It doesn’t count then 😉 ) so these are perfecto! Pinning!

  2. #
    Amanda — July 9, 2014 at 6:44 am

    These are so awesome 🙂 So much fun, pinning! 🙂

    • #
      Tessa — July 9, 2014 at 8:27 am

      Thanks Amanda!

  3. #
    Leah — July 9, 2014 at 9:49 am

    These look so good! You asked on the video for more copycat requests – how about On The Border’s salsa & their sangria swirl?

    • #
      Tessa — July 9, 2014 at 10:02 am

      Thanks for the request! It’s been a while since I’ve been to On The Border… might have to go for “research” 😉

  4. #
    Rachael | Spache the Spatula — July 9, 2014 at 9:55 am

    Okay, these look freakin’ fab. The pastry part looks so much flakier than traditional Pop Tarts. These are like…what I dream real Pop Tarts will be like, haha!

    • #
      Tessa — July 9, 2014 at 10:02 am

      Haha! That’s a fantastic compliment, thank you!

  5. #
    MARIANA — July 9, 2014 at 11:16 am

    HEY! i LOVE your blog, it’s been always so amazing. My mom and I love to cook, and sometimes I arrive to my home a little inspired, and try to do your recipes. Until now I did different chocolate chip cookies, but yours was the BEST. Thank you for having an amzing blog, for inspiring and having such perfect indications, advices, the way it looks and else, because it really helps when coooking. I wish you the best! G

  6. #
    MARIANA — July 9, 2014 at 11:19 am

    HEY! i LOVE your blog, it’s been always so amazing. My mom and I love to cook, and sometimes I arrive to my home a little inspired, and try to do your recipes. Until now I did different chocolate chip cookies, but yours was the BEST. Thank you for having an amzing blog, for inspiring and having such perfect indications, advices, the way it looks and else, because it really helps when coooking. I wish you the best! God bless you!
    PS: I’m from Paraguay, and people love american recipes!

    • #
      Tessa — July 10, 2014 at 2:29 pm

      I’m so happy to hear that! Thanks so much 🙂

  7. #
    Angelyn @ Everyday Desserts — July 9, 2014 at 12:50 pm

    mmmmm, I love a good poptart! these look perfect!

  8. #
    Gaby — July 9, 2014 at 7:00 pm

    Totally irresistible!

  9. #
    Nicole ~ Cooking for Keeps — July 9, 2014 at 9:38 pm

    Totally takes me back to when I was a kid, but I’m sure these are a bazillion times better!

  10. #
    Karlyk — July 10, 2014 at 7:05 am

    I’ve made s’mores poptarts too and they are SO GOOD. I really need to try your version. That fudgy frosting looks amazing!

  11. #
    Lindsay Lee — July 31, 2014 at 12:21 pm

    There are no words for how awesome these were! Ugh I’m craving some again! My daughter and I made these together for last Saturday’s breakfast! They were a huge hit with all of my kids!!! We will be making these again very very soon!!! P.S. My daughter and I love watching your you tube videos. Keep them coming!!! =)

    • #
      Tessa — August 1, 2014 at 7:56 am

      Wow thank you so much!! This comment just made my morning 🙂

  12. #
    Megan — July 31, 2014 at 1:12 pm

    These look HEAVENLY. I’ve been looking for a chef who does chocolate poptarts and not fruit. NEW WEEKEND PROJECT!

    • #
      Tessa — August 1, 2014 at 7:56 am

      Have fun!!

  13. #
    Arvind — August 21, 2014 at 8:48 pm

    no other option.. i have to try this..

  14. #
    Maggie — August 31, 2014 at 3:36 pm

    I tried this recipe but unfortunately my marshmallow cream baked into the crust and I couldn’t taste it after they cooled 🙁 What brand of marshmallow cream did you use? Maybe I bought a cheapo brand…

    • #
      Tessa — August 31, 2014 at 8:11 pm

      Oh strange! I think I just used the Kraft Jet-Puffed. Make sure the assembled pop tarts are nice and chilled and firm to prevent the dough from absorbing the filling.

  15. #
    Cak — June 9, 2015 at 2:27 pm

    This recipe is not for beginners or the faint of heart (I am neither). The dough is almost impossible to work with, the filling runs out unless you have it EXACTLY in the middle of the pop tart, and they are a lot of work! Beware! We were disappointed.

  16. #
    Erica — January 25, 2017 at 2:12 pm

    Just made these! Definitely a lot of work but they are delicious! Thanks!

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