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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/homemade-smores-poptarts-recipe/