Let’s Get Nostalgic: Why I’m Obsessed with Homemade S’mores Poptarts
I don’t know about you, but storebought Poptarts were basically currency in my house growing up. My older brother would trade two strawberry ones for a single s’mores (outrageous, honestly), and I learned real quick not to leave a fresh box unattended for even five minutes. Now, I make them at home a couple times a year and, not to sound dramatic or anything, but they might be better than childhood. Okay, maybe not better than summer break—but still. There’s just something about flaky crust, gooey chocolate, and creamy marshmallow that takes me right back. And hey, if a little filling leaks out the side, consider it a chef’s treat.
Why You’ll Love This: Or, Why I Keep Making ‘Em
I mostly whip these up for those lazy weekends when we all need a little sugar lift (which, okay, is honestly most weekends in this house). My family goes nuts for anything vaguely resembling a campfire treat—even though our idea of roughing it now is running out of WiFi for five minutes. Plus, when you make your own, you can pack in the marshmallows so they’re extra gooey. I’ve also figured out ways to keep the kitchen from looking like a marshmallow tornado hit. Mostly.
What You’ll Need (Plus Some Swaps I’ve Tried)
- 2 sheets of ready-made pie crust (or hey, make your own if you’re fancy—I use storebought more often than I’ll admit)
- 2 tablespoons all-purpose flour, for dusting
- 6 squares milk chocolate (I sometimes use dark chocolate if I’m feeling extra grown up. Any chocolate bar really works!)
- 6 tablespoons mini marshmallows (the colorful ones look weird but actually taste the same, just sayin’)
- 1 egg, beaten (just for brushing—skip if you wanna keep these totally egg-free, I’ve done it and they still brown a bit)
- 1/2 cup powdered sugar (sometimes a bit more if I get frosting-happy)
- 1 tablespoon milk (or honestly, water works in a pinch)
- 1/2 teaspoon vanilla extract
- 2 full graham crackers, crushed up fairly fine (grandma insisted on Nabisco but, you know, any brand will do)
How To Make ‘Em: Homemade S’mores Poptarts, My Way
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Or foil if that’s all you’ve got—it works, just a bit stickier.
- Roll out the pie crusts on a floured surface, just a smidge to get them back to size if they want to curl up on you.
- Cut each crust into 3 rectangles (about palm-sized or so, but I never actually measure them perfectly, just aim for Pop-Tart shape).
- Place half the rectangles on your baking sheet. Stack 1 chocolate square and a fat little handful of marshmallows in the center of each. Don’t pile too high or you’ll have a marshmallow explosion. Actually, sometimes that’s the whole point.
- Top with the other crust rectangles and use a fork to crimp the edges. Patch any holes with scraps—no one sees the bottom. Brush tops with beaten egg (if using), and prick each tart a couple times with a fork so they don’t balloon up weirdly.
- Bake for 15-18 minutes, until golden and the edges look just the tiniest bit toasty. The smell is your cue.
- Cool completely on a wire rack—or at least cool enough so you don’t burn your tongue (not that I learned that the hard way… twice).
- While the tarts are cooling, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle generously over each poptart.
- Sprinkle crushed graham crackers over the frosting before it sets. If you want to go wild with extra marshmallows on top, live your best life.
Things I’ve Learned Along the Way
- If your marshmallows escape, just call it “rustic.”
- You don’t need a rolling pin – I’ve used a wine bottle once (don’t judge, desperate times…)
- Let them cool before frosting or it’ll just slide right off. Ask me how I know.
Variations Worth Trying (And One Dud)
- Snack Size: Cut smaller rectangles for mini s’mores poptarts. Great for little hands or, you know, late-night snacks.
- Peanut Butter S’mores: Swap a bit of the chocolate with a dollop of PB. Major win.
- Caramel Drizzle: I tried melting caramel bits inside once—too runny, total mess on the tray. Maybe you’ll have better luck?
Do I Really Need Fancy Equipment?
Honestly, a sheet tray and fork will get you pretty far. I said rolling pin earlier but, like, bottles and clean cans work too. And you don’t need a mixer for the frosting unless you just feel like making more dishes.
Storing ‘Em (But They’re Gone Fast)
Just toss ’em in an airtight container (assuming any survive breakfast). Supposedly they last 2-3 days…but, in my house, they disappear in 24 hours flat. They’re not great out of the fridge since the crust toughens up, though I guess you could warm them a little in the oven. Or don’t, you’re the boss.
Serving: How We Eat Ours at Home
Perfect with a tall glass of cold milk, or coffee if you’re a grown-up pretending to have their life together. My niece likes hers with a scoop of vanilla ice cream. Sometimes we split them for a movie snack, though honestly, I just eat mine straight off the rack half the time.
If You Want It To Be Even Better (Pro Tips from My Messes)
- Don’t overfill! The marshmallow seems to multiply in the oven, I swear. I once ignored this and had literal lava all over my tray. Not fun.
- Actually, I find pie crusts that are a bit cold are easier to handle. Too soft and they’re a nightmare to trim rectangles from.
- If the frosting gets clumpy, add a tiny bit more milk. Or water. Or, if you’re feeling wild, maple syrup—it’s surprisingly nice.
Questions I Actually Get About Homemade S’mores Poptarts
Can I make these ahead of time?
Sure thing! They’re pretty tasty the next morning, too, so I sometimes bake ‘em at night. The frosting gets a chance to set, which is nice.
Could I use puff pastry instead of pie crust?
You totally could and I have when I’m in a hurry or pie crust is hiding somewhere in the freezer… They puff up a lot more and get flakier (not a bad thing!), though they spill filling a bit easier in my experience.
How do you keep the marshmallows from melting out?
Short answer? You don’t, not entirely. The fork crimps really help, and don’t overfill, but honestly it’s part of the charm for me. Just give your baking tray a good scrub afterwards. Or soak it overnight like I do.
Why do mine look lopsided?
I promise, real Poptarts are lopsided too, they just cover it up with packaging. If the rectangles are uneven, life goes on—it’s all about the taste anyway. Besides, homemade means rustic, right?
And speaking of rustic, did you know my dad once tried grilling these directly over a campfire? Don’t try it. Unless you want a fun story and some very charred crust.
Ingredients
- 2 sheets of ready-made pie crust (or homemade, if you like)
- 2 tablespoons all-purpose flour, for dusting
- 6 squares milk chocolate
- 6 tablespoons mini marshmallows
- 1 egg, beaten (for brushing; optional)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 2 full graham crackers, crushed
Instructions
-
1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Or foil if that’s all you’ve got—it works, just a bit stickier.
-
2Roll out the pie crusts on a floured surface, just a smidge to get them back to size if they want to curl up on you.
-
3Cut each crust into 3 rectangles (about palm-sized or so, but I never actually measure them perfectly, just aim for Pop-Tart shape).
-
4Place half the rectangles on your baking sheet. Stack 1 chocolate square and a fat little handful of marshmallows in the center of each. Don’t pile too high or you’ll have a marshmallow explosion. Actually, sometimes that’s the whole point.
-
5Top with the other crust rectangles and use a fork to crimp the edges. Patch any holes with scraps—no one sees the bottom. Brush tops with beaten egg (if using), and prick each tart a couple times with a fork so they don’t balloon up weirdly.
-
6Bake for 15-18 minutes, until golden and the edges look just the tiniest bit toasty. The smell is your cue.
-
7Cool completely on a wire rack—or at least cool enough so you don’t burn your tongue (not that I learned that the hard way… twice).
-
8While the tarts are cooling, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle generously over each poptart.
-
9Sprinkle crushed graham crackers over the frosting before it sets. If you want to go wild with extra marshmallows on top, live your best life.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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