Puff Pastry S’mores Poptarts

puff-pastry-poptarts
Photo by Grace Elkus
Puff Pastry S’mores Poptarts 4.2 29 5 1
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  • Makes 8
  • Hands-On Time
  • Total Time

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

2. Unfold the puff pastry sheets and cut each sheet into 8 4-by-4 inch squares. Prick each square with a fork. Place half onto the prepared baking sheet.

3. Spread one tablespoon melted semi-sweet chocolate onto each square on the baking sheet, leaving a ½-inch border all around. Place a marshmallow in the center of each one.

Ingredients

  1. Check 2 sheets puff pastry (one 17.3-ounce package), thawed
  2. Check ½ cup + 2 tablespoons semi-sweet chocolate, melted, divided
  3. Check 8 large marshmallows
  4. Check 1 large egg, lightly beaten
  5. Check 1 ½ tablespoons white chocolate chips, melted
  6. Check 1 graham cracker, crushed

Directions

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

2. Unfold the puff pastry sheets and cut each sheet into 8 4-by-4 inch squares. Prick each square with a fork. Place half onto the prepared baking sheet.

3. Spread one tablespoon melted semi-sweet chocolate onto each square on the baking sheet, leaving a ½-inch border all around. Place a marshmallow in the center of each one.

4. Cover each square with one of the remaining squares of puff pastry and use a fork to crimp the edges together. Add one tablespoon of water to the beaten egg, then brush the egg wash over the tops of the poptarts.

5. Using a knife, cut three slits into the top piece of dough on each poptart. Bake until puffed and golden brown, rotating the baking sheet halfway through, 20-25 minutes.

6. Drizzle the poptarts with the remaining melted semi-sweet chocolate and the melted white chocolate, then sprinkle with graham cracker crumbs. Serve warm.