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S'mores Pop Tarts Recipe
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
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Total Time 1 hour 30 minutes
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