S'mores Pop Tarts

These S'mores Pop Tarts have a flaky pie crust with hints of graham cracker, chocolate and marshmallow filling, and a super simple chocolate icing. It's like eating a s'more for breakfast and they are so much better than the original!

 You'll start off making the pie dough first and letting that chill. Next you'll make the filling and assemble the pop tarts before baking them.

Once baked, you can get started on the chocolate icing and pipe it on top to finish them.

A FEW NOTES BEFORE WE GET STARTED

Chilled Butter:

• It's very important that your butter is cold and is not pulled out of the fridge until you are ready to use it. Cold butter helps ensure your pop tart crust will be flaky and delicious.
• If at any point your butter becomes too warm while you are working it into the flour or while you are rolling out and cutting the dough, pop the dough into the fridge or even the freezer to chill slightly before continuing.

Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.

• However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.

• I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º. Whisk together the flour, sugar, salt, and finely crushed graham cracker in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.

Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes. While the dough chills, prep the filling.

Place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.

Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Let cool before covering with plastic wrap and placing in the fridge to chill.

Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".

On the 12" side, cut it into thirds so that each column measures about 4" wide. Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4."

Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.

Whisk together the egg and water in a small bowl to make the egg wash. Transfer ganache to a pastry bag.

Carefully pipe three rows of ganache into the center of three of the rectangles. Leave about an inch border. Make sure to leave a space between them and fill that space with marshmallows so that each pop tart has 10 mini marshmallows.

Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the filling, pressing down around it gently to seal it in.

Place the cookie sheet back into the fridge to let the pop tarts chill slightly. Cut off any excess dough to make the edges look neat. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side.

Poke holes in the top of each pop tart with a toothpick or fork and then brush the tops of each with egg wash.

Bake the pop tarts for 30-35 minutes or until they are golden brown. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.

Sift powdered sugar, cocoa powder, and meringue powder into a large bowl. Add milk and vanilla mix together until combined.

Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting too close to the edge. Use an offset spatula to smooth it out. Enjoy!

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