Indulgent S'mores-Flavor Pop-Up Pastries Now Available
Chilled-Out Graham Cracker S'more Pop-Tarts: A Toasty Treat with a Twist
Want to elevate your s'more game? Look no further than these dope graham cracker S'more Pop-Tarts! Combining the classic flavors of graham cracker, marshmallow, and chocolate, this badass recipe delivers a delicious, convenient treat that goes beyond the campfire.
Strategize Your Method:Get ready to show your inner chef some love! You can roll your dough scraps into a couple more tarts, but you'll need extra filling and glaze for each one.
Pro tip: Sit back, relax, and roll the dough a day ahead—just remember to let it soften at room temp for around 10 minutes before getting started.
These treats are best enjoyed fresh from the oven, but if you've still got some left the next day, pop them in a secure container for up to 2 days at room temp. For a quick reheating session, slide them into a 300°F oven for about 10 minutes on a baking sheet. Freezing these treats isn't recommended.
Snagged from our Home Chef Hustle: DIY Pop Tarts project!
- Quantity: Makes 6 potent Pop-Tarts
- Difficulty: Medium
- Prep Time: 1 hr 20 mins, dough chilling included
Ingredients:
Graham Cracker Dough:- 9 whole graham crackers (1 sleeve)- 1 1/4 cups all-purpose flour- 1 tsp fine salt- 2 sticks (8 oz) cold unsalted butter, cubed- 2 large egg yolks- 1/4 cup milk (not skim)
For Assembling:- Flour (for rolling the dough)- 1 large egg- 1 tsp water
Wondrous Marshmallow Filling:- About 1 cup marshmallow cream (like Kraft Jet-Puffed)
Yaas Chocolate Topping:- 6 oz milk chocolate, finely chopped
Let's Get It Started:
Graham Cracker Dough:1. Stash the graham crackers in a plastic bag, press out the air, seal with about 1 inch still open. Use a rolling pin to smoosh the crackers into fine, uniform crumbs (you'll need about 1 1/4 cups).2. Whisk the flour, graham cracker crumbs, and salt together in a big bowl. Enter the chilled butter, toss to coat in the flour mixture. Cut the butter into the dry ingredients using a pastry blender or fingers, reducing it to pea-size bits.3. Whisk the egg yolks and milk together in a small bowl. Add to the flour mixture and combine with your hands until a dough forms (the dough will be a touch sticky).4. Divide the dough into 2 equal portions, shape each piece into a (6-by-5-inch) rectangle, and swaddle snugly in plastic wrap. Refrigerate for at least 1 1/2 hours.
Assemble the Pop-Tarts:1. Warm the oven to 375°F. Cover a baking sheet with parchment paper; put aside.2. Dust your work surface with flour and roll out one dough rectangle to a rough 12-by-10-inch rectangle, rotating and flouring as needed. Trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Use a flat spatula to transfer the rectangles to the parchment-lined baking sheet, leaving about 2 inches of space between them. Stash the baking sheet in the fridge.3. Whisk the egg and water together in a small bowl. Set aside.4. Roll out the second dough rectangle to the same dimensions as the first, trim, and cut into 6 rectangles.5. Retrieve the baking sheet from the fridge and brush a thin layer of egg wash over 3 of the dough rectangles. Dollop 2 tablespoons of marshmallow cream onto each egg-washed rectangle, leaving a 3/4-inch border. Place 3 non-refrigerated rectangles over the marshmallow cream, press gently to adhere, and press down gently on the marshmallow cream to slightly flatten. Crimp the edges using a fork dipped in flour. Repeat with the remaining dough rectangles and marshmallow cream. Cut two 2-inch slits to create an "X" in the center of each tart. Allow the dough to chill for 15 to 20 minutes before baking.6. When ready, bake until golden brown and the marshmallow cream puffs, about 20 to 23 minutes (the marshmallow cream will deflate as it cools). Remove from the oven and transfer to a wire rack to cool completely.
Choc-Tastic Topping:1. While the tarts are cooling, fashion a small saucepan filled with roughly 1 inch water, set it over high heat and let it simmer. Once simmering, shut off the heat. In a heatproof bowl large enough to sit without touching the water, place the chocolate. Set the bowl over the saucepan and stir the chocolate until melted, around 5 minutes.2. Perch the cooled wire rack over a baking sheet. Using a spoon, drizzle melted chocolate over each tart. Eat right away, or let the chocolate set before serving.
Tips & Tricks:- Fan of the molten goo look? Stash the tarts on the lower rack of the oven while melting the chocolate. Drizzle the chocolate on the warm tarts and let it set for extra meltiness.- Want a dash of salt with your sweetness? Substitute milk chocolate with dark chocolate and sprinkle a pinch of salt flakes over the tarts before drizzling with melted chocolate.- Crazy for peanut butter? Opt for the peanut butter cream instead of marshmallow cream for a twist on the traditional s'more flavor.
- Uncategorized: Mix the classic S'more flavors with a modern twist by trying out the chilled-out Graham Cracker S'more Pop-Tarts recipe, found in our Aussiedlerbote DIY Pop Tarts project.
- Recipes: To make these tarts, you'll need ingredients such as graham crackers, all-purpose flour, milk, marshmallow cream, and milk chocolate, detailed in the 'Let's Get It Started' section.
- Nutrition: For a medium difficulty, homemade treat that serves 6, this S'more Pop-Tart recipe will require 1 hr 20 mins of prep time, including dough chilling. Enjoy these indulgent tarts fresh from the oven, and store leftovers for up to 2 days at room temp.
- Plus: Add a personal touch to your S'more Pop-Tarts by experimenting with additional fillings like peanut butter cream or a sprinkle of salt flakes on dark chocolate toppings.
