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.

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 375ยฐF. 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