S’mores Pop Tarts

by Jennifer // May 5, 2020 // 2469 Comments

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I’m usually a really seasonal baker. Pumpkin Spice Bread in the Fall, Peppermint Mocha in the Winter, and Lemon Bars and Carrot Cake in the Spring. I do pretty much wait all year for Summer to come, so that I can whip out the Hershey’s, grahams and marshmallows, for all things s’mores. It’s probably in my top three dessert combinations, behind chocolate peanut butter (of course), and maybe squeezing just ahead of anything with chocolate and coconut.

The calendar says it’s the 3rd of May , but I lost track of days and time and months and seasons quite a while ago. There’s nothing like not physically going to work Monday through Friday to make you lose track of what day of the week it is. And adding to the feeling of permanent time confusion that I feel these days, is the typical, yet erratic Colorado weather. It snowed a couple of weeks ago I’m pretty sure, and two days ago, it was so hot, that I put shorts on (and I hate shorts) so you can imagine how high the outside temps were. Several of our neighbors have put up Christmas lights, and the other day I made my first summer salad of the Spring season.

You can see how, in my mind, it was certainly time for s’mores. Who says it needs to be mid-July for camp fires and bug spray and chocolate and mallows sandwiched between two honey grahams? Not me, not ever. In addition to having a serious hankering for a s’mores, I’ve been day-dreaming about pop tarts, pop tarts, and more pop tarts, ever since I took my first whack at making those delightful little breakfast pastries a couple of days ago, when I made Half Baked Harvest’s Brown Sugar Cinnamon Pop Tarts. I had some left over pop tart dough, so I filled it with Hershey’s and marshmallows, and topped with chocolate ganache, graham cracker crumbs, and one more toasted marshmallow on top. Heavenly.

Whether it’s December or Tuesday or midnight or Autumn or May, these pop tarts are perfect and delicious and you should probably make them immediately.

5 from 1 vote

S'mores Pop Tarts

Servings 4 Pop Tarts

Ingredients

Ingredients:

Pop Tart Dough:

2 1/2 cups all-purpose flour
1/2 tsp cinnamon
1 cup 2 sticks cold butter, grated or cut into small pieces
1 egg beaten

For the Filling:

2 King Size Hershey Bars cut in half
4 marshmallows cut in half

On Top:

1/2 cup chocolate chips
1/4 cup heavy cream
2 graham crackers crushed
4 marshmallows

Instructions

Instructions:

Preheat the oven to 400 degrees F and line a small baking sheet with parchment paper. Combine the flour, cinnamon and butter using an electric mixer or food processor. The mixture will look like little lumps or crumbles. Add about 1/3 cup of cold water, little by little, until the dough starts to come together. If it is dry, add a little more water.
On a floured surface, roll the dough out into about 1/8" thickness. Cut 8, even-sized rectangles. Place half of a Hershey Bar in the center of 4 of the rectangles. Place one marshmallow, cut in half, on top of the four Hershey Bars. Make sure there is a border on the outside of each dough rectangle.
Using a small brush, spread the beaten egg on the border of the four pieces of dough. Lay the other half of the dough on top of each rectangle and press the edges together with a fork to seal them. Poke some holes in the top of each pop tart with a fork.
Carefully transfer the pop tarts to the prepared pan and freeze for 20 minutes. Bake the pop tarts for about 18 minutes (it may be somewhere in between 15-20, depending on your oven). Cool completely.
To make the chocolate ganache topping, heat up the heavy cream in a microwave-safe bowl for about 60 seconds. Pour in the chocolate chips and stir until smooth. Spread ganache on top of each pop tart. Sprinkle crushed graham cracker crumbs on top, and place a marshmallow in the middle of each one. Using a blow torch, toast marshmallow until golden brown.