• 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!