Description
Puff pastry pop tarts filled with chocolate, coated in graham cracker cinnamon sugar, and topped with marshmallow meringue.
Ingredients
Pastry
- 2 sheets puff pastry, thawed
- 3 tbsp unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) finely ground graham cracker crumbs
- 2 tbsp cinnamon
Chocolate Filling
- 1 1/2 XL Hershey’s Milk Chocolate Bars (or any milk chocolate bar you prefer)
Marshmallow Meringue
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- Unfold the puff pastry sheets and brush off any excess flour. Slice each sheet into 6 rectangles for a total of 12.
- Transfer 6 of the rectangles onto the baking sheet, evenly spaced out. Place a block of chocolate into the center of each pastry.
- Using your finger, brush the edges of each pastry with water and place the remaining 6 pastry rectangles on top. Crimp the edges with a fork to seal.
- Bake for 25-30 minutes or until puffed and golden brown.
- While the pastries bake, make the meringue. Place a metal mixing bowl over a pot of simmering water on the stove top. If using a stand mixer, use that bowl. Whisk in the egg whites and sugar and continue to whisk every so often. Heat until the sugar is dissolved. To test, rub a bit of the mixture between your fingers. If it’s smooth, it’s done. If it’s still grainy, continue to heat. It should take about 10 minutes.
- Once dissolved, transfer the bowl to your stand mixer (or use a hand mixer) and add in the cream of tartar and vanilla. Whisk on high speed until thick, white, and fluffy. Stop when you reach stiff peaks.
- Transfer the meringue to a piping bag fitted with a large round tip (or a large ziplock bag with a corner tip snipped off).
- Once baked, allow the pastries to cool for about 10 minutes. While they cool, mix together the sugar, cinnamon, and graham cracker crumbs in a bowl.
- Brush the pastries with melted butter, coating the edges, bottom, and a thin border around the top. Leave the top center blank so that the marshmallow meringue can stick. (see picture in post for reference)
- Work with one pastry at a time, so brush with butter, toss in the cinnamon sugar mixture, then move on to the next one.
- Once all the pastries are coated, pipe on the marshmallow meringue and toast with a kitchen torch (optional). Sprinkle on some extra chopped chocolate and leftover cinnamon sugar. Dig in!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Keywords: s'mores, s'mores pop tarts, puff pastry, snickerdoodle s'mores, pop tarts
