She Strengthens

S’mores-Inspired Pastry Delights

A Twist on the Classic Campfire Treat

Who says s’mores are only for camping trips? The combination of graham crackers, marshmallows, and chocolate is a match made in heaven, and it’s time to take it to the next level. Introducing our s’mores-inspired pastry delights, a creative spin on the classic campfire treat.

The Recipe

Our recipe yields 6 delicious pop tarts, perfect for satisfying your sweet tooth. With a medium level of difficulty, this recipe requires about 1 hour and 20 minutes of preparation and cooking time.

Ingredients

For the dough:

• 9 whole graham crackers (1 sleeve)
• 1 1/4 cups all-purpose flour
• 1 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 1/4 cup milk (not nonfat)

To assemble the tarts:

• Flour, for rolling the dough
• 1 large egg
• 1 teaspoon water
• About 1 cup marshmallow crème, such as Kraft Jet-Puffed

For the topping:

• 6 ounces milk chocolate, finely chopped

Preparing the Dough

To start, place the graham crackers in a resealable plastic bag and crush them into fine, uniform crumbs using a rolling pin. Whisk the flour, graham cracker crumbs, and salt in a large bowl until combined. Add the butter and mix until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces. Whisk the egg yolks and milk in a small bowl until combined, then add to the flour mixture and mix until a dough forms.

Assembling the Tarts

Heat the oven to 375°F and line a baking sheet with parchment paper. Roll out the dough into a rough 12-by-10-inch rectangle, then trim and cut into 6 equal rectangles. Transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Brush a thin coating of egg wash over 3 of the dough rectangles, then spread 2 rounded tablespoons of marshmallow crème onto each, leaving a 3/4-inch border. Place 3 nonchilled rectangles over the marshmallow crème, press on the edges to adhere, and push down gently on the filling to slightly flatten.

Baking and Topping

Bake the tarts until golden brown and the marshmallow crème has puffed, about 20 to 23 minutes. Let cool completely, then drizzle with melted chocolate. To melt the chocolate, bring a small saucepan filled with about 1 inch of water to a simmer over high heat, then turn off the heat. Place the chocolate in a dry, heatproof bowl large enough to sit over the water without touching it, and stir until completely melted.

Tips and Variations

These s’mores-inspired pastry delights are perfect for any occasion. You can make the dough a day in advance, just be sure to let it soften at room temperature for about 10 minutes before rolling out. The cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them in a 300°F oven on a baking sheet until hot, about 10 minutes. Experiment with different types of chocolate or add some nuts or caramel sauce to take your pastry delights to the next level.