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Homemade Giant S'mores Pop Tart
Florence Jackson

Homemade Giant S'mores Pop Tart

This 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 425 g Store Bought Pie Dough or Shortcrust Pastry
  • 1 Large Egg Beaten
For the Filling
  • 85 g Dark/Semi-Sweet Chocolate
  • 2 tbsp Cocoa Powder
  • 2 tbsp Light Brown Soft Sugar
  • 80 ml Milk
  • 2 tbsp Unsalted Butter
  • 85 g Marshmallow Fluff or Mini Marshmallows
For the Glaze Topping
  • 85 g Dark/Semi-Sweet Chocolate
  • 2 tbsp Unsalted Butter
  • Mini Marshmallows To Decorate
  • Graham Crackers (or Digestive Biscuits) To Decorate

Method
 

  1. Pre-heat the oven to 375℉/190℃. Line a large baking sheet with greaseproof paper.
  2. Roll out the pie dough/pastry to about 1/4 inch thick. Cut into two rectangles that are both just a little smaller than your baking sheet.
  3. Place one of these rectangles on the baking sheet, set the other aside.
Make the Filling
  1. Add the chocolate, sugar, milk, cocoa powder to a saucepan and place over a low/medium heat. Simmer 5 minutes: until the chocolate has melted and everything is combined. Remove from the heat and stir in the butter.
  2. Spread this filling over the pastry that is on the baking sheet, leaving a 3/4 - 1 inch border. Dollop on marshmallow fluff using a teaspoon (alternatively, sprinkle over a good few handfuls of mini marshmallows).
  3. Place the other pastry sheet over the top, making sure all the filling is covered. Crimp the edges using the end of a fork. Brush over the beaten egg (this gives it that golden shine).
  4. Bake 20 minutes, until golden. Remove and let cool.
Make the Glaze Topping
  1. Melt the chocolate and butter in a small saucepan. Spread this over the cooled pop tart. Sprinkle over mini marshmallows and some crushed graham crackers (or digestive biscuits). Slice into 8 and serve!