Variations on the classic s’more, like fancy s’mores, baked s’mores, or this graham-flavored s’more pastry, prove that the combination of graham cracker, marshmallow, and chocolate works well beyond the campfire circle.
Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
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.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
To assemble the tarts:
For the topping: