Irresistible S’mores Pop Tarts Recipe You’ll Want to Try

I recently made this S’mores Pop Tarts Recipe, and let me tell you—they’re pure breakfast magic. Flaky pie crust, rich chocolate, and gooey marshmallow all wrapped in one treat. Making them felt like recreating my favorite campfire dessert in the kitchen.

I loved how customizable they were, similar to how I tweak the Mississippi Pot Roast Burgers Recipe for different flavors. The chocolate icing on top really sealed the deal. If you’re ready for a fun, indulgent breakfast, this recipe is a must-try.

Ingredients

Here’s everything you need to create these dreamy S’mores Pop Tarts. Using the freshest ingredients really makes a difference!

• 150 grams (1 ¼ cup) flour – provides the perfect base for a flaky crust
• 1 ½ tsp sugar – balances the sweetness without overpowering
• ¼ tsp salt – enhances all the flavors in the dough
• ½ graham cracker, finely crushed – gives that authentic s’mores touch
• 4 oz (½ cup) butter, chilled and cubed – keeps the crust light and flaky
• 2–3 ½ tbsp ice water – binds the dough without making it tough

Filling

• 4 oz bittersweet chocolate, finely chopped – creates a rich, creamy center
• 56 grams (¼ cup) heavy whipping cream – smooths out the chocolate for easy piping
• 30 mini marshmallows – add gooey, melty fun

Topping

• 1 egg – for egg wash to seal the tarts
• 2 tsp water – thins the egg wash for smooth application

Chocolate Icing

• 170 grams (1 ½ cups) powdered sugar – sweet and fluffy frosting
• 10 grams (2 tbsp) unsweetened cocoa powder – deep chocolate flavor
• 1 tbsp meringue powder – ensures a glossy finish
• 2 ½ tbsp milk – adjusts consistency
• 1 tsp vanilla – adds warmth and aroma

Note: Serves 3 generously.

Variations

I love experimenting with these pop tarts, and there are plenty of ways to make them your own:

• Use dairy-free chocolate and coconut cream for a vegan version
• Swap sugar for a sugar-free substitute if you’re watching sugar intake
• Add a sprinkle of cinnamon or espresso powder to the chocolate for extra depth
• Mix in crushed nuts like almonds or hazelnuts for crunch
• Drizzle caramel on top for an indulgent twist, just like in some creative versions of the Easy Slow Cooker Birria Recipe

Cooking Time

• Prep Time: 55 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 30 minutes

Equipment You Need

• Mixing bowls – for dough and filling
• Pastry blender – helps cut cold butter into flour
• Rolling pin – for evenly rolling out the dough
• Baking sheet – holds your tarts in the oven
• Parchment paper – prevents sticking
• Pastry bag – for piping chocolate filling and icing
• Oven thermometer – ensures accurate baking temperature

How to Make S’mores Pop Tarts Recipe?

Preparing the Dough

Start by whisking together flour, sugar, salt, and crushed graham cracker. Cut in chilled butter until it looks like peas in the flour. Add ice water gradually until the dough comes together, form a disk, and chill.

Making the Chocolate Filling

Heat cream in short intervals, then pour over chopped chocolate. Stir until smooth and creamy. Chill in the fridge until ready to assemble.

Shaping the Pop Tarts

Roll the dough to ⅛ inch thick and cut into six rectangles. Chill them briefly so they hold shape while filling. This prevents any leaks when baking.

Assembling the Pop Tarts

Pipe chocolate ganache on three rectangles and add marshmallows. Top with the remaining rectangles, press edges gently, crimp with a fork, and brush with egg wash.

Baking and Icing

Bake at 350º F for 30–35 minutes until golden. Mix powdered sugar, cocoa, meringue powder, milk, and vanilla for icing. Pipe or drizzle over cooled tarts for that classic chocolate finish.

Additional Tips for Making this Recipe Better

• I always chill the dough multiple times—it makes a huge difference in flakiness
• Using finely crushed graham crackers rather than crumbs gives better texture
• Don’t skip measuring by weight; I found it keeps tarts consistent
• I pipe the chocolate and marshmallows carefully to avoid spilling over the edges

How to Serve S’mores Pop Tarts Recipe?

Serve warm for melty marshmallows and gooey chocolate. I love arranging them on a colorful plate, garnished with extra crushed graham crackers or mini marshmallows. They also pair beautifully with a glass of milk or a hot coffee.

Nutritional Information

A quick look at the nutrition per serving:

• Calories: ~420 – rich and satisfying breakfast treat
• Protein: 5g – from butter and cream
• Carbohydrates: 55g – includes flour, sugar, and chocolate
• Fat: 18g – from butter and cream

Make Ahead and Storage

Storing

Keep unbaked tarts in the fridge for up to 2 days. Cover tightly with plastic wrap to prevent drying.

Freezing

Freeze assembled, unbaked pop tarts for up to a month. Bake straight from the freezer, just add a few extra minutes to cooking time.

Reheating

Warm in the oven for 5–7 minutes for that fresh-baked feel. Microwave works in a pinch but can soften the crust too much.

Why You’ll Love This Recipe?

Here’s why I keep coming back to this one:

• Easy to prepare – the steps are simple and approachable even for beginners
• Flaky, indulgent crust – feels like a bakery treat at home
• Versatile flavors – chocolate, caramel, nuts, or dairy-free options work beautifully
• Fun to make – a creative twist on a classic s’more
• Perfect for gifting or special breakfasts – I love sharing them with friends

Ash Tyrrell

S’mores Pop Tarts Recipe

I recently made these S'mores Pop Tarts, and let me tell you—they’re pure breakfast magic. Flaky pie crust, rich chocolate, and gooey marshmallow all wrapped in one treat. Making them felt like recreating my favorite campfire dessert in the kitchen. I loved how customizable they were, and the chocolate icing on top really sealed the deal

Print Recipe Pin Recipe

Total Time 1 hour hr 30 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

• 150 grams 1 ¼ cup flour – provides the perfect base for a flaky crust
• 1 ½ tsp sugar – balances the sweetness without overpowering
• ¼ tsp salt – enhances all the flavors in the dough
• ½ graham cracker finely crushed – gives that authentic s’mores touch
• 4 oz ½ cup butter, chilled and cubed – keeps the crust light and flaky
• 2 –3 ½ tbsp ice water – binds the dough without making it tough
• 4 oz bittersweet chocolate finely chopped – creates a rich, creamy center
• 56 grams ¼ cup heavy whipping cream – smooths out the chocolate for easy piping
• 30 mini marshmallows – add gooey melty fun
• 1 egg – for egg wash to seal the tarts
• 2 tsp water – thins the egg wash for smooth application
• 170 grams 1 ½ cups powdered sugar – sweet and fluffy frosting
• 10 grams 2 tbsp unsweetened cocoa powder – deep chocolate flavor
• 1 tbsp meringue powder – ensures a glossy finish
• 2 ½ tbsp milk – adjusts consistency
• 1 tsp vanilla – adds warmth and aroma

Method

 

1. Start by whisking together flour, sugar, salt, and crushed graham cracker. Cut in chilled butter until it looks like peas in the flour. Add ice water gradually until the dough comes together, form a disk, and chill.
2. Heat cream in short intervals, then pour over chopped chocolate. Stir until smooth and creamy. Chill in the fridge until ready to assemble.
3. Roll the dough to ⅛ inch thick and cut into six rectangles. Chill them briefly so they hold shape while filling. This prevents any leaks when baking.
4. Pipe chocolate ganache on three rectangles and add marshmallows. Top with the remaining rectangles, press edges gently, crimp with a fork, and brush with egg wash.
5. Bake at 350º F for 30–35 minutes until golden. Mix powdered sugar, cocoa, meringue powder, milk, and vanilla for icing. Pipe or drizzle over cooled tarts for that classic chocolate finish.

Notes

• I always chill the dough multiple times—it makes a huge difference in flakiness
• Using finely crushed graham crackers rather than crumbs gives better texture
• Don’t skip measuring by weight; I found it keeps tarts consistent
• I pipe the chocolate and marshmallows carefully to avoid spilling over the edges