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Homemade S'mores Pop Tarts

Delightful Homemade S'mores Pop Tarts with a crispy pastry filled with gooey chocolate, marshmallows, and crunchy graham crackers—perfect for winter evenings and family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry dough
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled and diced Can be substituted with coconut oil or vegan butter for dairy-free option
  • 1-2 tbsp cold water
  • 1 egg for egg wash
For the filling
  • 1/4 cup chocolate chips
  • 1/4 cup mini marshmallows
  • 1/4 cup graham cracker crumbs
For the icing
  • as needed none powdered sugar For icing
  • as needed none milk For desired icing consistency

Method
 

Preparation
  1. In a mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, and salt.
  2. Add the diced, chilled butter. Using a pastry cutter or your fingers, mix until it resembles coarse crumbs.
  3. Slowly add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
  4. On a lightly floured surface, roll out the dough until it’s about 1/8 inch thick. Cut rectangles about 3x4 inches long.
Assembling
  1. Place half of the rectangles on a baking sheet lined with parchment paper.
  2. On each rectangle, add a sprinkle of chocolate chips, a few mini marshmallows, and a pinch of graham cracker crumbs.
  3. Top with another rectangle of dough. Press the edges together firmly with a fork to seal.
  4. Beat the egg in a small bowl and brush the tops of the pastries with the egg wash for that golden finish.
Baking
  1. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes until golden brown.
  2. Once cooled, drizzle with icing made from powdered sugar mixed with a small amount of milk for desired consistency.

Notes

To store, place in an airtight container at room temperature for up to 3 days. To freeze, wrap each pastry in plastic wrap and store in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.