The ridiculously tasty, decadent sweet treat you didn’t know you needed. These Homemade S’mores Pop Tarts have rich, ooey chocolate fudge and sweet marshmallow fluff sandwiched between flaky pie crust, all topped with a toasted marshmallow frosting for a next level delicious dessert.
About these Pop Tarts
Is it just me or do Pop Tarts feel nostalgic? Or maybe even like a guilty pleasure? If there wasn’t a S’mores Pop Tart in your 5th grade lunch box, then you were probably getting in the cafeteria snack line to buy one.
But let’s skip the store bought ones and try these Homemade S’mores Pop Tarts instead. They’re way fresher than the kind you’ll get out of the box and have way more of the good stuff, the filling.
Fluffy marshmallow cream, paired with fudgey, gooey chocolate smothered between a a flakey crust made from pie dough. You’re not going to believe how ridiculously delicious these Homemade S’mores Pop Tarts are and just how fun they are to make too!
You can check out these Frosted Strawberry Pop Tarts if you want to try a fruity version or S’mores Puppy Chow, S’mores Casserole or S’mores Brownie Skillet if you love s’mores!
Recipe Ingredients
- Pie Crusts – Pre-made pie dough will serve as the outer crust of our pop tart. If you’ve got a favorite homemade pie crust recipe, you can use that too.
- Chocolate Chips – Use semi-sweet or dark chocolate for best results. This recipe is plenty sweet so the less sugary chocolate is a nice balance.
- Butter – Butter will thicken the fudge layer.
- Marshmallow Fluff – Used as filling and as frosting. Marshmallow fluff is silky sweetness that you’re going to love.
- Graham Cracker – A little crushed graham cracker can be added to the fluff on top of your Pop Tart to check all of the boxes for including s’mores components.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
This recipe has quite a few steps, but fear not! They’re all fairly easy and any home baker can tackle it. These Homemade S’mores Pop Tarts are WORTH IT!
- First, remove the pie crusts from the refrigerator and allow them to come to room temperature.
make fudge
- Then, heat a sauce pot to medium heat and add almond milk and butter. Wait for it to bubble around the edges of the pan.
- Add in the chocolate chips and whisk until chocolate is completely dissolved. Add in cocoa powder and keep whisking. Once combined, remove the chocolate ganache from the heat and pour into a glass bowl.
- Put the chocolate ganache bowl into the freezer and allow it to harden for 20-30 minutes.
prep crust
1. Next, preheat the oven to 400°F. Roll out the pre-made pie crust onto a cutting board and use a plastic knife to remove the sides of each circle to make a rectangle. Then, cut each pie crust rectangle into four equal rectangles.
2. You should have 16 rectangles in total to make 8 pairs to make 8 Pop Tarts. Use a fork to poke each pie crust square 4-5 times. This is ventilation for baking. Line a baking sheet with parchment paper. Remove the chocolate ganache from the freezer. It should now be a thicker texture.
fill s’mores pop tarts
- On all 16 of the pie crust rectangles, you’ll alternate streaks of chocolate ganache filling and marshmallow fluff. Leave about ½” around the perimeter of each crust to ‘close’ the Pop Tart.
- Each pie crust rectangle receives 3 lines: chocolate, marshmallow, chocolate and then the paired pie crust rectangle receives marshmallow, chocolate, marshmallow. I used a rubber spatula to dollop the filling in the squares. A piping bag would also work well. Note: marshmallow filling is sticky. Spray spatula with cooking spray prior to using if necessary.
- After adding the s’mores filling to the pie crusts, sandwich them together like a Pop Tart with the filling on the inside. Use your fingers to push the perimeter of the crusts together.
- Press the edges of the Pop Tart together using the back of a fork to ensure closure and to add the ridged detailing that store bought Pop Tarts have.
bake
- Use a baking brush to spread egg white wash on each Pop Tart. This will help caramelize the outside.
- Bake for 8-10 minutes or until the pie crust is golden. Remove from the oven.
- If desired, line a frosting piping bag with crisco and spray grease. (why? because marshmallows are STICKY) Add ½ of the marshmallow fluff into the greased piping bag.
- Pipe lines of marshmallow fluff back and forth on the top of each Pop Tart. Optionally add a dusting of crushed graham cracker on top of the fluff.
- Turn the oven to broil and add the marshmallow fluff ‘frosted’ S’mores Pop Tarts back into the oven for 1-2 minutes. THEY WILL BURN QUICKLY SO WATCH CLOSELY.
- Remove from the oven and enjoy!
Recipe FAQs
Store your S’mores Pop Tarts in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or the microwave if preferred. I do not recommend freezing these. The delicate nature of the baked pie crust and marshmallow fluff filling will not thaw well.
CAREFUL when using the broiler. I was about 2 seconds away from lighting my marshmallow fluff on fire – less is more when it comes to broiling marshmallows.
Absolutely! If you’ve got a homemade pie crust recipe you want to tackle, all the power to ya. I used pre-made dough for simplicity’s sake. Instead of pre-made pie crust you could also try store bought puff pastry or crescent dough for these Pop Tarts too!
Instead of buying jarred marshmallow fluff, you can also make your own by microwaving 2 cups of marshmallows with 1 tablespoon of corn syrup (or honey) for 30 seconds then stir immediately.
More Recipes You’ll Love
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Homemade S’mores Pop Tart
Equipment
- Saucepan
- Measuring Cups
- Whisk
- Rubber Spatula
- Cutting Board
- Knife
- Bowl
- Baking sheet
- parchment paper
- Spoon
- piping bag/ziplock
Ingredients
- 1 cup almond milk, vanilla, unsweetened
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
- 2 tbsp cocoa powder, Hershey's Special Dark Chocolate
- 4 pre-made pie crusts
- 1 jar marshmallow fluff, 13 oz
- 1 tbsp egg wash
- 1 graham cracker, optional
Instructions
- First, remove the pie crusts from the refrigerator and allow them to come to room temperature.
Make Ganache
- Then, heat a sauce pot to medium heat and add almond milk and butter. Wait for it to bubble around the edges of the pan.
- Add in the chocolate chips and whisk until chocolate is completely dissolved. Add in cocoa powder and keep whisking. Be sure to continually whisk so the chocolate does not seize. Once combined, remove the chocolate ganache from the heat and pour into a glass bowl.
- Put the chocolate ganache bowl into the freezer and allow it to harden for 20-30 minutes.
Prep Crust
- Next, preheat the oven to 400°F.
- Roll out the pre-made pie crust onto a cutting board and use a plastic knife to remove the sides of each circle to make a rectangle. Then, cut each pie crust rectangle into four equal rectangles (see reference photos above for guidance). You should have 16 rectangles in total to make pairs from. 8 pairs to make 8 Pop Tarts.
- Use a fork to poke each pie crust square 4-5 times. This is ventilation for baking.
- Line a baking sheet with parchment paper. Remove the chocolate ganache from the freezer. It should now be a thicker texture.
Fill Pop Tarts
- On all 16 of the pie crust rectangles, you’ll alternate streaks of chocolate ganache filling and marshmallow fluff. Leave about ½” around the perimeter of each crust to ‘close’ the Pop Tart.
- Each pie crust rectangle receives 3 lines: chocolate, marshmallow, chocolate and then the paired pie crust rectangle receives marshmallow, chocolate, marshmallow. I used a rubber spatula to dollop the filling in the squares. A piping bag would also work well.
- After adding the s’mores filling to the pie crusts, sandwich them together like a Pop Tart with the filling on the inside. Use your fingers to push the perimeter of the crusts together.
- Press down the edges of the Pop Tart together using the back of a fork to ensure closure and to add the ridged detailing that store bought Pop Tarts have.
Bake
- Use a baking brush to spread egg white wash on each Pop Tart. This will help caramelize the outside.
- Bake for 8-10 minutes or until the pie crust is golden. Remove from the oven.
- Line a frosting piping bag or Ziploc bag with crisco and spray grease. Add ½ of the marshmallow fluff into the greased piping bag.
- Pipe lines of marshmallow fluff back and forth on the top of each Pop Tart. Optionally add a dusting of crushed graham cracker on top of the fluff.
- Turn the oven to broil and add the marshmallow fluff ‘frosted’ S’mores Pop Tarts back into the oven for 1-2 minutes. THEY WILL BURN QUICKLY SO WATCH CLOSELY.
- Remove from the oven and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find HOMEMADE S’MORES POP TART calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
ummmm…these might be the best things EVER! I grew up on s’mores pop tarts and this recipe is the REAL DEAL!
Toaster strudel meets campfire and I am HERE for it. Way better than the boxed version that I question what it’s actually made of lol
Forget about making anything else until you’ve made these. Just WOW!
Mouth-watering, delicious, and scrumptious are all words that undersell just how good this recipe is. the broiled marshmallow on top is just the chef’s kiss. We played around with different fillings and loved the addition of peanutbutter!
WOW. all i gotta say is WOW! These were amazing!!! Chocolate ganache?? say less. will definitely be consuming in the near future