S’mores POP TARTS

meg tucker

meg tucker

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s'mores pop tarts

What’s popping? With this new recipe s’mores pop tarts are popping! S’mores pop tarts bring together two awesome foods in a new awesome way that the whole family will enjoy. This is yummy fun for the whole family and has a melty flavour that tastes like summer wrapped in pastry. Instead of using the toaster, you’re going to want to reheat these in the oven, but it doesn’t take much longer.

The flavours in these really “pop” – try for yourself and find out how much fun it is to eat these tasty treats. What flavours say summer more than s’mores? It’s practically a summer institution. You don’t have to find kindling or firewood to make this magic happen, you can put the matches down and preheat the oven.

try the S’mores POP TARTS

S’mores Pop Tarts

Course Dessert
Cuisine Comfort Flavour
Keyword smores

Ingredients

PASTRY

  • cups all-purpose flour
  • tsp salt
  • 6 tbsp unsalted butter, chilled and cubed
  • ¾ cup vegetable shortening, chilled*
  • ½ cup ice water

S’MORES FILLING

  • ½ cup brown sugar
  • 1 cup graham cracker crumbs
  • 2 cups mini marshmallows
  • 1 cup chocolate chips
  • egg wash: 1 large egg mixed with 2 teaspoons milk

Glaze

  • ¾ cup powdered sugar
  • 1 tbsp milk, plus more as needed
  • ½ tsp cinnamon
  • ¼ tsp vanilla

Instructions

PASTRY

  • Mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse meal
  • Slowly drizzle icy cold water 1 tbsp at a time, stopping when dough starts to clump.
  • Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 30 mins up to overnight.
  • Place your dough discs (one at a time) on a floured surface and roll each one into a rectangle about 1/8 inch thick and 9×12 inches. Cut this rectangle into 3 pieces. Then cut each one into 3 again, you want to end up with 9 mini rectangles.
  • Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat.
  • The pop-tarts will not spread in the oven much, so you can place them close together.
  • Repeat the process to make the “tops” of your pop tarts.

FILLING:

  • Mix graham cracker crumbs, sugar together. Have marshmallows and choc chips on hand

ASSEMBLY:

  • Brush all the rectangles with an egg wash (1 egg mixed with 1 tsp water).
  • Place a heaping tbps of filling in the centre of each rectangle. Add a few mini marshmallows and scatter chocolate chips.
  • Place the top on, egg side down to help seal.
  • Seal the pockets with fingers, then press/crimp lightly with fork.
  • Poke a few little holes in each pop tart to let steam escape.
  • Brush tops with egg wash, sprinkle with a little cinnamon and white sugar.
  • Preheat oven to 350°F, brush tops with egg wash, then bake for about 22-25 mins, depending on your oven temps.
  • Make the glaze: whisk all of the glaze ingredients together in a medium bowl until you can spread it on. *thick but not too thick.
  • You can store these for about 3 days on the counter, about a week in the fridge. To reheat, pop in the oven at 350 for about 5 mins. *don’t put in toaster, the pastry might break apart.

want more din-spiration?

If you like S’mores “POP TARTS”s you’re going to want to try my indoor s’mores dip with graham cracker dunkables. It’s another great way to enjoy the flavour of s’mores without having to start a campfire in the kitchen. The dip is a fun way to enjoy s’mores as a communal snacking experience so you can share and share alike. Enjoy! Meg xo

Head to megtucker.com/cook-with-meg-online to check out my fun classes for ALL ages! You will learn to cook easy things that taste great, have fun with the rest of the class and change up your meal routine to include new yummy and fabulous options. I love teaching new recipes and take the time to make sure everyone knows what to do with no stress. Get ready to have fun learning! I can’t wait to see you back again! Thanks for joining me.

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