Grace Elkus
Hands-On Time
15 Mins
Total Time
40 Mins
Yield
8

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

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Ratings & Reviews

/5
Reviews
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