Chocolate pastry, marshmallow cream, and graham crumbs make homemade s’mores pop tarts feel like a campfire dessert tucked inside a breakfast pastry. This version gives you a flaky cocoa-graham crust, a thick chocolate center, and a glossy glaze that sets without hiding the gooey filling.
If you want a smores pop tart recipe that tastes more bakery-style than boxed, the trick is restraint: a thin chocolate layer, a small spoonful of marshmallow creme, chilled pastry, and firm crimped edges. That balance keeps homemade s’mores pop tarts rich without turning the baking sheet into melted filling.
Table of Contents
Why These Homemade S’mores Pop Tarts Work
These homemade s’mores pop tarts work because each part has a job. Graham crumbs bring the campfire-cookie flavor into the crust, cocoa keeps the pastry chocolatey, and a cooled chocolate filling gives the marshmallow layer something sturdy to sit on.
- Chocolate-graham pastry: Cocoa and fine graham crumbs make the crust taste like the flavor, not just look like it.
- Thick filling: Chocolate chips, cream, and butter cool into a spreadable layer that does not run quickly.
- Controlled marshmallow: A teaspoon of marshmallow creme gives the classic white center without overfilling.
- Chilled assembly: A short freeze before baking helps the edges stay sealed.
- Set glaze: Chocolate frosting and graham crumbs make the pastries look like frosted smores pop tarts without needing boxed pastry.
Homemade S’mores Pop Tarts
Ingredients
Equipment
Method
- Pulse the flour, graham cracker crumbs, cocoa powder, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture has pea-size pieces. Drizzle in ice water just until the dough holds when squeezed, adding more water only if needed.
- Turn the dough out, divide it in half, and press each half into a 1-inch-thick rectangle. Wrap and refrigerate for 1 hour.
- Warm the chocolate chips, heavy cream, and butter in a small saucepan over low heat, stirring until smooth. Scrape into a bowl and cool until thick but spreadable.
- Roll one dough half into a 10-by-12-inch rectangle about 1/8 inch thick. Trim and cut into eight 3-by-5-inch rectangles. Repeat with the second dough half for 16 rectangles total.
- Spread 2 teaspoons chocolate filling in the center of each bottom rectangle, then add 1 teaspoon marshmallow creme. Leave a clean 1/2-inch border. Brush the border with egg wash, top with pastry, press out air, and crimp firmly.
- Prick the tops several times and brush lightly with egg wash. Freeze for 10 minutes, then bake at 375 degrees F (190 degrees C) for 22-26 minutes, rotating once, until the edges are set and the bottoms look dry.
- Cool completely. Whisk powdered sugar, cocoa powder, milk, melted butter, and vanilla into a thick spreadable glaze. Spread over the pastries, sprinkle with graham crumbs while wet, and let set for 25-30 minutes.
Notes
- Store glazed pastries in a single layer in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze baked, unglazed pastries for up to 2 months. Warm, cool, and glaze before serving.
- Do not put glazed homemade pop tarts in a slot toaster.
Ingredient Notes
- Graham cracker crumbs: Grind them finely so they blend into the dough instead of creating sandy pockets.
- Cocoa powder: Unsweetened cocoa makes the pastry and glaze taste chocolatey without adding extra sweetness.
- Cold butter: Keep the butter firm for the dough. Soft butter will blend in too fully and make the pastry less flaky.
- Chocolate chips and cream: Together they make a quick ganache-style filling that firms as it cools.
- Marshmallow creme: Use a small spoonful. Too much can bubble toward the edges and disappear into the pastry.
How to Make Homemade S’mores Pop Tarts
Follow these steps to make homemade s’mores pop tarts with chocolate-graham pastry, chocolate filling, marshmallow cream, and chocolate glaze.
Total time: 2 hours and 30 minutes
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Make the chocolate-graham dough
Pulse flour, graham crumbs, cocoa powder, powdered sugar, and salt. Add cold butter and pulse to pea-size pieces, then add ice water just until the dough holds when squeezed. Divide, shape, wrap, and chill for 1 hour.
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Prepare the chocolate filling
Warm chocolate chips, heavy cream, and butter over low heat until smooth. Cool until thick but spreadable so it stays in place during assembly.
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Roll and cut the pastry
Roll each dough half into a 10-by-12-inch rectangle and cut each sheet into eight 3-by-5-inch rectangles for 16 pieces total.
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Fill and seal
Add 2 teaspoons chocolate filling and 1 teaspoon marshmallow creme to each bottom rectangle, leaving a clean 1/2-inch border. Brush the border with egg wash, top with pastry, press out air, and crimp firmly.
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Vent, chill, and bake
Prick the tops several times, brush with egg wash, and freeze for 10 minutes. Bake at 375 degrees F for 22-26 minutes until the edges are set and the bottoms look dry.
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Glaze and finish
Cool completely. Whisk powdered sugar, cocoa, milk, melted butter, and vanilla into a thick glaze. Spread over each pastry and sprinkle graham crumbs on top while the glaze is wet.
The chocolate filling should be cool before it touches the dough. If it is warm, it softens the pastry and blends into the marshmallow. Cool filling gives homemade s’mores pop tarts a cleaner cross-section and a better seal.
Success Tips for Frosted Smores Pop Tarts
- Keep the marshmallow layer small. More filling sounds good, but it can leak or vanish into the crust.
- Dust off extra flour before sealing so the pastry layers can stick together.
- Crimp with the fork tines facing down, then turn the pan and crimp the opposite direction for a stronger edge.
- Let the glaze fall in a slow ribbon from the whisk. If it runs like milk, add more powdered sugar.
- Add graham crumbs while the glaze is wet so they stick neatly.
Variations, Shortcuts, and Air Fryer Notes
- For easy smores pop tarts, use refrigerated pie crust and skip the cocoa-graham dough. Cut the pieces slightly smaller if the crust rounds are narrow, then follow the same filling and sealing cues. The flavor is less graham-forward, but the shortcut is useful for weeknight dessert.
- If you use the shortcut crust, chill the filled pastries before baking even if the package says the dough is ready to use. Cold dough gives the edges time to set before the marshmallow warms, which is the difference between tidy homemade s’mores pop tarts and pastries that leak at the corners.
- For air fryer smores pop tarts, work in a small batch and keep the glaze off until after cooking. Air fry unglazed pastries at 350 degrees F for about 8-11 minutes, checking early because machines vary. The oven method is steadier for the full batch.
- For a more toasted-marshmallow flavor, stir a pinch of finely crushed graham cracker and a few mini chocolate chips into the filling, but keep the total amount the same. Extra filling is tempting, yet a level center keeps the pastry flat enough for the glaze to settle into a smooth top.
Storage, Freezing, and Reheating
Store glazed homemade s’mores pop tarts in a single layer in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Parchment between layers helps protect the chocolate glaze if you need to stack them.
Freeze baked pastries before glazing for the cleanest texture. Thaw, warm in a 325 degrees F oven or toaster oven for 6-8 minutes, cool, then glaze. Do not put glazed homemade s’mores pop tarts in a slot toaster, because frosting or filling can drip onto the heating elements.
Frequently Asked Questions
For current commercial product details, check the official Frosted S’Mores Pop-Tarts page. For rare original flavor context, this Tasting Table flavor history explains why Apple Currant is often treated as a hard-to-find early flavor.
More Baking Ideas
If you are building a homemade toaster-pastry board, start with these homemade strawberry pop tarts and these homemade brown sugar cinnamon pop tarts. For another s’mores dessert, try these s’mores cookies.
Save These Homemade S’mores Pop Tarts
Save these homemade s’mores pop tarts to your s’mores dessert, copycat recipe, weekend baking, or brunch board. They are a good pick when you want the flavor of frosted smores pop tarts with a homemade crust and a gooey chocolate-marshmallow center.
