This Homemade Giant S’mores Pop Tart is such a fun treat to make when you want something fairly quick and easy. Filled with a rich chocolate filling and marshmallow fluff means these are a great S’mores alternative. Super cozy and ideal for a date night or night spend snuggled up in front of a movie.

Using store bought pie dough (or shortcrust pastry) makes this even easier! Once the pastry is rolled and cut, add the filling, top with another layer of pastry and bake. Once baked, spread over the topping and add some decorations. I go for mini marshmallows and crumbled graham crackers (or digestive biscuits) for that real S’mores vibe.

The result is a crisp pastry that is totally melt in the mouth with all the flavor vibes of s’mores! The chocolate filling is devilishly more-ish, making you want to come back and slice off more and more. My guilty pleasure has to be eating a large slice with a generous (VERY generous) splash of heavy cream.

A History of Pop Tarts

Here’s a concise history of Pop-Tarts:

1963: Kellogg’s begins developing a toaster pastry as a convenient breakfast item.
1964: Pop-Tarts are officially introduced to the market on March 26, 1964. Initial flavors include Frosted Strawberry, Frosted Brown Sugar Cinnamon, and Unfrosted Blueberry.
1967: Kellogg’s adds Frosted Grape and Frosted Apple Cinnamon to the lineup.
1970s: Pop-Tarts gain popularity as a quick and easy breakfast option. The brand starts to expand its flavor offerings, including the introduction of “Toaster Pastries” in regional markets.
1980s: Pop-Tarts sees significant growth in sales and market presence. New flavors such as Frosted Chocolate Fudge and Frosted Cherry are introduced.
1990s: The brand continues to expand with a variety of new flavors and special editions. Pop-Tarts begin to be marketed more aggressively with various promotional campaigns and advertisements.
2001: Pop-Tarts introduces the first “mini” version, called Pop-Tarts Bites.
2004: Pop-Tarts celebrates its 40th anniversary with special packaging and promotional events.
2006: The brand introduces “Pop-Tarts Crisps,” a new form of the product designed for snacking.
2010s: The introduction of more diverse and exotic flavors, including seasonal and limited-edition options, keeps the product fresh and exciting. Pop-Tarts collaborates with various brands and cultural icons for themed editions.
2020s: Pop-Tarts continues to innovate with new flavors and formats, including gluten-free and lower-sugar options. The brand maintains its popularity through creative marketing and partnerships.

This timeline showcases the evolution of Pop-Tarts from their inception to their current status as a beloved snack and breakfast item.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Bake on a large baking sheet and line with greaseproof paper. Make sure you roll the pie dough to smaller than the size of the pan!

Store bought Pie Crust (or Shortcrust Pastry)
Unsalted Butter
Light Brown Soft Sugar
Whole Milk
Cocoa Powder
Semi-Sweet or Dark Chocolate
Marshmallow Fluff/Creme
Mini Marshmallows
Graham Crackers (or Digestive Biscuits)

TIPS FOR A GREAT Homemade Giant S’mores Pop Tart

Pie Dough: Use store bought pie dough or shortcrust pastry to form the pop tart. Avoid flaky or puff pastry as it isn’t really the result we want. If you’re in a pinch, this will work, just with a slightly different texture to a pop tart!
Filling: Add all the filling ingredients to a small saucepan and heat on a low heat on the stove. The chocolate will melt and everything will come together in a glossy paste. Spread this over the first layer of dough and dollop on marshmallow Fluff.
Marshmallow Fluff: For the filling, you can use this or just use mini marshmallows. It is just up to you!
Topping: Once the pastry has cooled a little, spread the topping over the pastry. Sprinkle on the graham crackers (or digestive biscuits if using) and marshmallows. Slice to serve!

I make my Homemade Giant S’mores Pop Tart using a large baking sheet. If you’re looking for other baking ideas check out this Cookie Dough Chocolate Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE FOR MY Homemade Giant S’mores Pop Tart

This Homemade Giant S’mores Pop Tart comes together so quickly that there is not much point making ahead of time. That said, you can absolutely make the filling and topping ahead of time, chill in an airtight container in the refrigerator. Then, warm up on the stove before using. This would mean if you want it to come together in minutes, you can roll out the dough, add filling and bake!

Once made, store in a cool and dry place like a cupboard or pantry for 2-3 days. Place in an airtight container to prevent from going stale. I recommend eating the same day or day after baking as baked pastry doesn’t last long before it goes soft.