S’mores PopTarts

I dropped my son off at college on Sunday evening.

He’s 12.

I’m 30.

We’re both too young for this crap.

Luckily, he’s only there for a week of computer camp. Either way, my sweet little boy is away at college. Staying in a dorm. Eating cafeteria food. Staying up until all hours of the night. Doing all of those college-y things that one does when they finally get away from their mama.

I gave him the world’s longest list of rules before we left him.

“No smoking. No drinking. No huffing paint. No playing in traffic. No jumping on the bed. No talking to strangers. No kissing girls. No running off to Vegas and getting married. No using the metra. No eating deep dish pizza without me. No crossing the street without looking both ways. No swimming in Lake Michigan unless I get to go too. No hailing taxis. No dying.”

You know, just the basics. He solemnly nodded and said, “Okay,” after every single one of those rules was fired at him.

He’s a good boy.

Enough talk about him and his fancy college-ness. Let’s talk about breakfast.

I made these s’mores poptart pastry guys and they are my new favorite food. These are, to date, my favorite recipe that I’ve shared with you. I was a little worried about the crust. Would it be tender and flaky with all of the graham cracker crumbs? Oh my word, yes. It was perfect. The graham cracker flavor shined right through, too.

The filling? Well, it’s chocolate and marshmallow. Hard to go wrong there.

These were surprisingly easy. The toughest part was measuring the rectangles of dough the right size. Math is hard, you guys.

Make these. Make these make these make these makethesemakethesemakethese. They’re yummy for breakfast, but they’re basically hand held pie, so you could easily call them dessert.

PrintPrint Recipe

S'mores Poptarts


For the dough:
9 whole graham crackers (1 sleeve)
1 1/4 cups flour
1 teaspoon salt
2 sticks cold, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup milk (not non-fat)
To assemble the tarts:
Flour, for rolling the dough
1 large egg
1 teaspoon water
For the filling:
about 1 cup marshmallow cream
2 Hershey's chocolate bars
For the topping:
6 ounces milk chocolate chips


For the dough:
Place the graham crackers in a resealable plastic bag and smash them with a rolling pin until you have fine crumbs.
Whisk the flour, graham cracker crumbs, and salt in a large bowl until combined. Add the butter and, using a pastry blender or your fingers, cut the butter into the dry ingredients until you have pea-sized pieces.
Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until a dough forms (it will be a little sticky).
Divide the dough into 2 equal portions and shape into 2 6 x 5-inch rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 1/2 hours.
To assemble the tarts:
Heat the oven to 375Β°F. Line a baking sheet with parchment paper; set aside.
Lightly dust your work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.
Trim the dough to a 10-1/2 by 9 inch rectangle with a pizza cutter or sharp knife.
Cut that into 6 equal rectangles.
Transfer the rectangles to the prepared pan with a spatula, leaving about 2 inches between each rectangle of dough. Place the baking sheet in the refrigerator.
Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.
Whisk together the egg and water in a small bowl to form an egg wash.
Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over the dough rectangles.
Break the chocolate bars into 6 small pieces and place a piece in the center of each of the chilled dough rectangles.
Drop about 2 tablespoons of marshmallow cream over the chocolate bar pieces.
Top with the un-chilled dough rectangles and press down slightly to seal the edges. Use a fork to crimp the edges.
Cut a small X in the top of each poptart to vent.
Return to the refrigerator for 15 minutes.
Bake until golden brown and the marshmallow cream has puffed up, about 20-25 minutes. Transfer to a wire rack to cool. The marshmallow cream will deflate as it cools.
To make the topping, melt the chocolate chips in a small sauce pan over very low heat or in the microwave.
Transfer the melted chocolate to a piping bag (or just a plastic bag) and snip off the corner of the bag to drizzle on the chocolate.
Eat immediately or let the chocolate set before serving.

lightly adapted from Chow

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26 Responses to “S’mores PopTarts”

  1. Hayley @ The Domestic Rebel July 10, 2012 @ 8:56 am (#

    Pretty brilliant, if you ask me. Can I have nine of them? I’ll even help you do the math!!


  2. Emily @ A Very Sweet Life July 10, 2012 @ 9:57 am (#

    They sound delicious! I’ve been craving s’mores and this sounds like a great way to make them without a campfire :)


  3. Annie @ Annie's Noms July 10, 2012 @ 10:15 am (#

    OhMyGod I need these in my life now. Chocolate, marshmallow… just that has me drooling let alone in a pastry case….


  4. Averie @ Averie Cooks July 10, 2012 @ 10:52 am (#

    Growing up I could polish off a box of poptarts like nobody’s biz. Love these!


  5. natalie@thesweetslife July 10, 2012 @ 11:10 am (#

    love the list of rules :) too funny!

    and i’ve been meaning to make homemade poptarts forever–growing up, s’mores were always my favorite flavor!


  6. Angie @ Coffee and Cannolis July 10, 2012 @ 11:43 am (#

    I’ve been wanting to make homemade pop-tarts, but since my fave is Smores I’ve been hesitant to mess up a great thing. These look amazing and I think I may need to try them out πŸ˜‰


    • Karly replied: — July 11th, 2012 @ 7:58 am

      @Angie @ Coffee and Cannolis,

      Oh, the boxed kind don’t even come close to these. Try ’em. I don’t think you’ll be disappointed. :)


  7. Riley July 10, 2012 @ 12:33 pm (#

    As if homemade pop tarts aren’t good enough, s’mores pop tarts!! I can’t wait to make these!


  8. Katrina @ Warm Vanilla Sugar July 10, 2012 @ 12:54 pm (#

    I adore these! I love a good homemade poptart and your recipe looks fabulous!


  9. DessertForTwo July 10, 2012 @ 1:11 pm (#

    Scrumptious! :)


  10. Alanna July 10, 2012 @ 2:11 pm (#

    They look amazing! I am totally makingthesemakingthese :)


  11. sally @ sally's baking addiction July 10, 2012 @ 2:29 pm (#

    SOLD. Making these like… tomorrow. S’more poptarts are only the BEST THING ON THE PLANET!

    Annnnnd my bf has it ingrained in his head… “No eating deep dish pizza without me.” πŸ˜‰


  12. Joanne July 10, 2012 @ 9:18 pm (#

    But can I also call them lunch and dinner…now that is the question. Seriously, though they look awesome!


    • Karly replied: — July 11th, 2012 @ 7:59 am


      You may call them whatever you want, so long as you do so while shoveling them into your face.


  13. Jocelyn July 10, 2012 @ 10:08 pm (#

    S’mores for breakfast? Yes, please!!! And I agree, math is hard…so I usually have to get my 13 yr. old to help me:-) Love the list of rules you gave your son…sounds like you covered it all!!!


  14. Jessica@AKitchenAddiction July 11, 2012 @ 8:04 am (#

    These are awesome! I need these for breakfast! Yum!


  15. Rachel @ Baked by Rachel July 11, 2012 @ 2:35 pm (#

    Oh I need these and I seriously don’t know how you’re managing with him away. I’m probably going to lock my kids up so I don’t have to deal with that day lol πŸ˜‰


  16. Andi July 16, 2012 @ 2:19 pm (#

    You know… (not to be the crazy lady who made your pop-tarts not pop-tart-ly) you could use a circle cutter and make them round and then not HAVE to make the rectangles the right size. I’m all about the easy. And also I feel like circles are inherently smaller than rectangles and therefore I am perfectly within my rights to eat … all of them.


    • Karly replied: — July 17th, 2012 @ 11:26 am


      Why do you have to be so SMART and THINKY? Geeze.

      Seriously…why didn’t I think of that??


      • Andi replied: — July 17th, 2012 @ 12:26 pm


        Because you were busy thinking your son had been kidnapped by Gypsies or swallowed by the sea serpents in Lake Michigan (are they sea serpents if they’re in fresh water?) If he’d called you every day then your brain would have had room for “hey, I know, I’ll use a cookie cutter”.

        Totally the kiddo’s fault.


  17. Jessica March 8, 2015 @ 10:36 am (#

    These did not turn out for me:( the dough smelled amazing, but just didn’t come through once baked. It tasted salty and the graham cracker flavor was lost. I took them out after about 20 bc they started to burn. The dough really starts to crack when rolling. I think I will give them another try reducing the salt and maybe adding a touch more milk. Any suggestions? Thanks!


    • Karly replied: — March 8th, 2015 @ 8:40 pm

      Oh, I’m sorry to hear that! I’m not sure what could have happened. Definitely reduce the salt and add more milk if you think it’s needed.



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