Name: Sourdough S'mores Pop Tarts
Prep time: 40 min
Cook time: 25 min
Total time: 115 min
Ingredients: 16 tablespoons salted butter (1 cup very cold, grated (227 g)); 1 1/4 cups all-purpose flour (156 g); 1 cup crushed graham cracker crumbs (9–11 sheets (100 g)); 1/2 teaspoon salt (3 g); 1/2 cup sourdough discard (unfed, inactive sourdough starter, 120 g); 1/4 cup cold water (60 ml); 2 tablespoons cocoa powder (10 g); 3 tablespoons granulated sugar (38 g); 1 cup milk chocolate chips (170 g); 1/2 cup whole milk (120 ml); 1 teaspoon vanilla extract (5 ml); 3 tablespoons salted butter (43 g); 1 cup marshmallow fluff (240 g); 1 large egg; 1 tablespoon milk (15 ml); 1/2 cup milk or semi-sweet chocolate chips (85 g); 2 tablespoons granulated sugar (25 g); 2 tablespoons salted butter (28 g); 1-2 tablespoons warm milk (optional, as needed (15–30 ml))

As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe Print Recipe

These sourdough s’mores pop tarts are a homemade twist on the classic toaster pastry, featuring a buttery graham cracker crust made with sourdough discard and filled with rich chocolate ganache and fluffy marshmallow cream. Finished with a smooth chocolate icing and graham cracker topping, this easy sourdough discard dessert recipe is perfect for breakfast, snacks, or indulgent treats.

Three sourdough smores pop tarts sit on a wooden cutting board with marshmallows and graham crackers in the background.

As a kid, my favorite pop-tart flavor was always the s’mores one! You couldn’t pay me to touch the brown sugar ones–my true love was the s’mores. I *love* making s’mores (and have a fun sourdough s’mores cookie recipe— if you haven’t tried it yet–highly recommend!).

If you’re a fan of strawberry-flavored pop-tarts, check out these sourdough strawberry pop tarts!

I’ll walk you through the full steps below, but a couple of tips. Make sure you are using *cold* butter–this makes the best flaky crust and is a variation of my sourdough pie crust recipe. Make sure not to overfill the pop tarts. That can result in the filling seeping out the sides.

Finally, make sure you chill the pop tarts in the fridge or freezer before baking. This will help them keep their shape (and don’t forget to poke holes in the tops)!

Check out these fun sourdough discard treats:

The sourdough s'mores pop tart has been split in half to show the gooey marshmallow fluff and chocolate ganache filling inside.

Ingredients

Salted butter – I always use salted butter in my recipes. If you only have unsalted, just add an additional 1/4 teaspoon of salt to the dough. Make sure your butter is *cold*. I like to put mine in the freezer for about 10 minutes before I grate it and add it to the flour.
All-purpose flour – good quality, unbleached all-purpose flour works best here!
Graham crackers – I use a food processor to blend the graham crackers into fine crumbs. If you don’t have one, add the graham crackers to a gallon-sized ziploc bag and crush with a rolling pin (or whatever you have available! 😉
Salt
Sourdough discard – I use unfed sourdough starter for this recipe. You can also use active sourdough starter.
Water – ice cold water works best here so you aren’t melting the butter when you add the water to the dough. We want to keep the butter as cold as possible.
Cocoa powder – unsweetened cocoa powder or Dutch-processed cocoa powder is best.
Granulated sugar – You can decrease the sugar if you’re using milk chocolate chips, but if I’m using semi-sweet chocolate chips, I keep the full amount.
Milk chocolate chips – You can choose if you’d like milk chocolate or semi-sweet chocolate chips for the filling.
Whole milk – any milk will do if you don’t have whole milk!
Vanilla extract – vanilla bean paste also works great!
Marshmallow cream – I buy marshmallow fluff from the store just for the ease of it.
Egg
Semi-sweet chocolate chips

Step-By-Step Instructions

The dry ingredients and the grated butter is shown in a glass mixing bowl for the sourdough s'mores pop tarts.

In a large mixing bowl, combine the flour, crushed graham crackers, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

The sourdough s'mores pop tart dough is split into two discs, each wrapped in plastic wrap.

Add the sourdough discard and cold water, mixing just until a shaggy dough forms. Do not overwork the dough.

Divide into two equal discs, wrap tightly, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

The chocolate ganache sits in a glass mixing bowl with a whisk in it.

Set up a double boiler by placing a heat-safe bowl over a saucepan filled with a few inches of simmering water (make sure the bowl does not touch the water).

Add the cocoa powder, sugar, chocolate chips, milk, and vanilla extract to the bowl. Stir continuously until everything is melted, smooth, and fully combined.

Remove the bowl from the heat. Add the butter and whisk until completely melted and the ganache is glossy and smooth.

Let the ganache cool until thickened and pipeable before using.

In a small bowl, whisk together the egg and milk. Set aside.

The sourdough pop tart dough is rolled out and cut into a large rectangle.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Working with one dough disc at a time, roll the dough out on a lightly floured surface to about 1/8-inch thickness.

The sourdough s'mores pop tart dough is cut into rectangles and rest on a parchment paper-lined baking sheet to prepare for filling and topping with another dough rectangle.

Cut into 3 x 5-inch rectangles. Repeat with remaining dough.

Place half of the rectangles onto the prepared baking sheet.

The chocolate ganache filling and marshmallow fluff is shown piped on the dough.

Transfer the cooled chocolate ganache and marshmallow cream into piping bags (or zip-top bags with the corner snipped).

Pipe the filling in vertical rows, alternating between chocolate ganache and marshmallow cream. Leave about a 3/4-inch border around all edges.

The assembled sourdough s'mores pop-tarts are shown on the baking sheet preparing to be baked.

Brush the edges of each filled rectangle with egg wash. Place a second dough rectangle on top.

Press edges gently to seal, then crimp with a fork to fully close.

Place the assembled pop tarts on the baking sheet and chill in the refrigerator for 20 minutes (or freezer for 10 minutes).

Remove from fridge and poke a few small holes in the tops with a fork to allow steam to escape.

Chocolate icing sits in a glass mixing bowl with a whisk in the bowl. It will top the sourdough s'mores pop tarts.

Bake for about 25 minutes, or until lightly golden.

Let cool completely before icing.

In a microwave-safe bowl, combine chocolate chips, sugar, and butter.

Microwave in 30-second intervals, stirring between each, until melted and smooth. Do not overheat.

If needed, stir in warm milk 1 tablespoon at a time until spreadable.

Spread chocolate icing over cooled pop tarts and sprinkle with crushed graham crackers. Let set before serving.

Several sourdough s'mores pop tarts rest on a baking sheet after being topped with chocolate icing and crushed graham crackers.

Helpful Tips for the BEST Sourdough S’mores Pop Tarts

Don’t overfill: Too much filling will cause the pop tarts to burst open while baking. Stick to thin, even rows.
Leave a clean border: Keeping that 3/4-inch edge free of filling helps the dough seal properly.
Seal well: Press firmly and crimp with a fork to prevent leaks.
Chill before baking: This step is key—it keeps the butter cold and helps the pop tarts hold their shape.
Cool ganache before piping: If it’s too warm, it will spread and make sealing difficult.
Poke vent holes: This allows steam to escape and prevents cracking on top.
Cool before icing: Icing warm pop tarts will cause it to melt and slide off.

Equipment

Mixing bowls
Measuring cups and spoons
Pastry cutter (or your hands)
Rolling pin
Sharp knife or pastry cutter
Baking sheet
Parchment paper
Fork
Small bowl (for egg wash)
Whisk
Saucepan (for double boiler)
Heat-safe bowl (for double boiler)
Spatula or spoon
Piping bags or zip-top bags
Microwave-safe bowl

Storage

Room Temperature:
Store pop tarts in an airtight container at room temperature for up to 2 days.

Refrigerator:
For longer storage, place in an airtight container and refrigerate for up to 5 days. Allow to come to room temperature before serving.

Freezer:
Freeze in a single layer until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature. You can also freeze the dough in tight plastic wrap for up to 2 months.