Yep, I went there. And it was probably the best idea I’ve had in the kitchen in a very, very long time.
The idea is pretty simple really—just stuffing marshmallow creme and chocolate chips inside a homemade toaster pastry—and I can’t believe it actually took me this long to do! They really do taste just like s’more pop tarts and are actually quite simple to make.
You need to get on the pop tart bandwagon…stat.
A couple weeks ago I actually went and bought a toaster pastry press from Williams-Sonoma. Adam’s mom had graciously given me a gift card and, naturally, it was burning a hole in my pocket email. When it arrived, I saw that although it was very pretty, you definitely don’t need one to make homemade pop tarts! The only thing this pastry press really does is give you scalloped edges. You could totally just cut your pastry dough into rectangles using a knife.
But you didn’t hear that from me.
Hello marshmallow creme, I love you. I like you on graham crackers with peanut butter, in these pop tarts and right off the spoon.
You complete me.
Do yourself a favor and make these this weekend.
Homemade S’more Pop Tarts
makes about 10 pop tarts
1 recipe flaky pie dough
1 cup marshmallow cream
1/2 cup chocolate chips
1 egg, lightly beaten with 2 tsp warm water
Preheat oven to 400 degrees.
Roll out pie dough on a floured surface to 1/8th inch thick and using a toaster pastry cutter or a knife, cut into six inch rectangles. Place rectangles on a lined baking sheet.
Stuff marshmallow creme inside a small plastic bag, seal and snip off the tip. Pipe two inches of creme in the centers of half of the pastry squares, making sure you leave a half inch around so you can seal pop tarts. Next to the marshmallow creme blobs, place a line of five or six chocolate chips.
Brush egg wash around corners of rectangles and then place a plain pastry piece of top, pressing down gently to seal. Brush tops with more egg wash.
Bake for 20-25 minutes, until golden.
30 minutes, not including time to make dough