Imagine biting into a crispy, golden pastry that oozes with melted chocolate, gooey marshmallows, and creamy peanut butter - a dessert that transforms the classic campfire s'mores into an irresistible bakery-style treat! These homemade pop tarts are about to become your new obsession, combining the nostalgic flavors of childhood with a sophisticated twist that will make both kids and adults swoon. Get ready to elevate your dessert game with this ridiculously delicious recipe that's easier to make than you might think!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 sheet puff pastry
- 1/2 cup peanut butter
- 1/2 cup mini marshmallows
- 1/4 cup chocolate chips
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar for icing
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheet at room temperature for about 10-15 minutes until it's pliable but still cold.
- Carefully unfold the puff pastry sheet on a lightly floured surface and gently roll it out to smooth any creases.
- Using a sharp knife or pizza cutter, cut the pastry sheet into 16 equal rectangular pieces (roughly 2x3 inches each).
- On 8 of the pastry rectangles, spread a thin layer of peanut butter, leaving a small border around the edges.
- Sprinkle mini marshmallows and chocolate chips evenly over the peanut butter layer.
- Place the remaining 8 pastry rectangles on top of the filled pieces, gently pressing the edges to seal.
- Use a fork to crimp the edges of each pop tart, ensuring a tight seal to prevent filling from leaking.
- In a small bowl, whisk together the beaten egg and milk to create an egg wash.
- Brush the top of each pop tart generously with the egg wash to create a golden, shiny finish.
- Using a sharp knife, make 2-3 small vents on the top of each pop tart to allow steam to escape.
- Bake in the preheated oven for 18-20 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Optional: Dust with powdered sugar or create a simple icing by mixing powdered sugar with a few drops of milk.
- Serve warm and enjoy the gooey, chocolatey, marshmallow-filled treats!
Tips
- Keep your puff pastry cold but pliable - too warm, and it won't hold its shape; too cold, and it will crack.
- Use a fork to crimp edges firmly to prevent filling from leaking during baking.
- Don't skip the egg wash - it gives the pastries that gorgeous golden, glossy finish.
- Make sure to create small vents on top to allow steam to escape and prevent soggy bottoms.
- Let the pop tarts cool slightly before serving to allow the filling to set and prevent burning your mouth.
- For an extra indulgent touch, drizzle with melted chocolate or dust with powdered sugar just before serving.
- These pop tarts are best enjoyed fresh but can be stored in an airtight container for 1-2 days and reheated in a toaster oven.
Nutrition Facts
Calories: 264kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
