Homemade S’mores Poptarts Recipe

Introduction

These Homemade S’mores Poptarts are a delightful twist on the classic campfire treat. Combining flaky pie crust with rich chocolate and gooey marshmallow, they’re perfect for breakfast or a fun dessert. Plus, the cocoa glaze topped with crushed graham crackers adds that iconic s’mores crunch.

Ingredients

• 2 rolls refrigerated rolled pie crust (found near the biscuits and cinnamon rolls)
• 1–2 cups chocolate spread or Nutella
• 1–2 cups marshmallow fluff
• For the glaze:
• 2 tablespoons cocoa powder
• 2 cups powdered sugar
• 4 tablespoons hot water
• 1/2 cup crushed graham crackers (optional for topping)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Roll each pie dough sheet out into a large rectangle. There are normally 2 rolls in each package.
3. Step 3: Using a sharp knife or pizza roller, cut out 16 rectangles. Gather scraps and reroll as needed for the last pieces.
4. Step 4: Fill one plastic sandwich bag with marshmallow fluff and another with chocolate spread.
5. Step 5: Leaving a 1/4 to 1/2 inch border, pipe alternating stripes of marshmallow fluff and chocolate down the center of half the rectangles.
6. Step 6: Wet your finger with a little water and run it around the edges of the dough on each filled rectangle.
7. Step 7: Place a top layer of dough on each filled rectangle and press edges to seal.
8. Step 8: Use a fork to crimp the edges all the way around each poptart.
9. Step 9: Bake at 400°F for about 10 minutes. Avoid overbaking to keep the filling gooey.
10. Step 10: Remove from the oven and cool on a wire rack.
11. Step 11: To make the glaze, mix cocoa powder and melted butter in a bowl.
12. Step 12: Add powdered sugar and hot water, stirring until smooth.
13. Step 13: Spoon the glaze over the cooled poptarts and smooth with the back of the spoon.
14. Step 14: If the glaze thickens while applying, warm it briefly in the microwave (5–10 seconds).
15. Step 15: Sprinkle crushed graham crackers over the glaze before it hardens.
16. Step 16: Let poptarts sit until the glaze dries and hardens slightly.
17. Step 17: To reheat, warm in the oven or microwave. Avoid the toaster to prevent melting the glaze inside.

Tips & Variations

• Try using peanut butter or caramel drizzle instead of Nutella for a different flavor.
• For a crispier crust, bake a bit longer but watch carefully to prevent burning.
• Use a piping bag with a small round tip for cleaner stripes of filling.
• You can add mini chocolate chips or chopped nuts inside for extra texture.

Storage

Store leftover poptarts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. Reheat in the oven or microwave before serving. Avoid toasting to preserve the glaze and filling texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poptarts ahead of time?

Yes, you can assemble the poptarts and keep them covered in the refrigerator before baking. Bake fresh just before serving for the best flavor and texture.

What if I don’t have marshmallow fluff?

You can substitute with mini marshmallows chopped finely, though the texture will be less smooth. Heat them slightly to soften before piping.

Homemade S’mores Poptarts Recipe

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This Homemade S’mores Poptarts recipe features flaky pie crust filled with rich chocolate spread and gooey marshmallow fluff, topped with a smooth cocoa glaze and crunchy graham cracker crumbs. Perfect for a nostalgic treat that combines all the classic flavors of s’mores in a convenient handheld pastry.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 16 poptarts 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust and Filling

• 2 rolls refrigerated rolled pie crust (usually found near biscuits and cinnamon rolls)
• 1–2 cups Chocolate Spread or Nutella
• 1–2 cups Marshmallow Fluff

Glaze

• 2 tablespoons cocoa powder
• 2 cups powdered sugar
• 4 tablespoons hot water
• 1/2 cup crushed graham crackers (optional, for topping)

Instructions

1. Preheat Oven: Pre-heat your oven to 400°F (204°C) to prepare for baking the poptarts.
2. Roll Out Dough: Roll each pie dough sheet out into a large rectangle. The package typically contains 2 rolls of dough.
3. Cut Dough Rectangles: Using a sharp knife or pizza roller, cut out 16 rectangles. Re-roll scraps to form the last 4 rectangles.
4. Prepare Fillings: Fill separate plastic sandwich or piping bags with marshmallow fluff and chocolate spread for easy application.
5. Pipe Fillings: Leaving about a 1/4 to 1/2 inch border on the dough rectangles, pipe alternating stripes of chocolate and marshmallow along the center.
6. Moisten Edges: Wet your finger with water and run it around the bare dough edges to help seal the poptarts.
7. Seal Poptarts: Place a top layer of pie dough over the filling and press the edges down to seal the fillings inside.
8. Crimp Edges: Use a fork to press down on the edges all the way around to firmly seal each poptart.
9. Bake: Bake the poptarts at 400°F for approximately 10 minutes. Avoid overbaking to keep the fillings gooey.
10. Cool: Remove from the oven and place on a wire rack to cool.
11. Make Glaze: In a medium bowl, mix together cocoa powder and melted butter (note: the butter was missing in ingredients but required for glaze consistency, estimated at 2 tablespoons). Add powdered sugar and hot water, mixing until smooth.
12. Glaze Poptarts: Spoon the glaze onto each cooled poptart and use the back of the spoon to smooth it out.
13. Thin Glaze if Needed: If the glaze thickens while glazing, warm the bowl in the microwave for 5-10 seconds to loosen it.
14. Sprinkle Topping: While the glaze is still wet, sprinkle crushed graham crackers over the top for extra texture and flavor.
15. Set Glaze: Allow the poptarts to sit until the glaze hardens.
16. Reheating Tip: To reheat, use the oven or microwave. Do not use a toaster as the glaze will melt and damage the toaster.

Notes

• The recipe calls for melted butter in the glaze which was not originally specified; approximately 2 tablespoons are estimated for proper texture.
• Do not overbake the poptarts; 10 minutes at 400°F is ideal for gooey filling.
• If glaze becomes too thick during application, reheat briefly to achieve the right consistency.
• Use wire rack cooling to prevent sogginess on the bottom.
• For storage, keep in an airtight container; enjoy within 2-3 days for best freshness.
• Reheating in the oven or microwave is recommended to preserve glaze and filling texture.

Keywords: S’mores poptarts, homemade poptarts, s’mores dessert, chocolate marshmallow pastry, easy poptarts, baked pastry snack