Go Back Email Link
–+ servings
Three sourdough smores pop tarts sit on a wooden cutting board with marshmallows and graham crackers in the background.

Sourdough S'mores Pop Tarts

Print Pin
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time: 50 minutes
Total Time: 1 hour 55 minutes
Servings: 8 pop tarts
Author: Jamie

Ingredients

Pop Tart Dough

  • 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

Chocolate Ganache Filling

  • 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

Egg Wash

  • 1 large egg
  • 1 tablespoon milk 15 ml

Chocolate Icing

  • 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)

Instructions

Make the Dough

  • In a large bowl, combine the flour, graham cracker crumbs, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the sourdough discard and half the cold water, mixing just until the dough comes together. Use your hands to press the dough together. If it is still very dry, drizzle more water in until the dough *just* comes together. You don't want wet dough. The warmth of your hands should soften the butter and help it all come together.
  • Divide into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.

Make the Chocolate Ganache

  • Set up a double boiler by placing a heat-safe bowl over a saucepan with a few inches of simmering water (do not let the bowl touch the water).
  • Add cocoa powder, sugar, chocolate chips, milk, and vanilla extract. Whisk until smooth and fully melted.
  • Remove from heat and immediately add the butter. Whisk the butter in until smooth. Allow to cool while you roll out the dough.

Prepare the Egg Wash

  • Whisk together the egg and milk in a small bowl. Set aside.

Roll and Shape

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Roll one dough disc at a time (leave the other in the fridge) to 1/8-inch thickness. Cut into 3 x 5-inch rectangles. You can measure for consistency, or just eyeball them.
  • Place half of the rectangles onto the prepared baking sheet. * Read the tips listed in the notes section to ensure you're following best practices for these pop tarts!*

Fill the Pop Tarts

  • Transfer the chocolate ganache and marshmallow fluff into piping bags (or zip-top bags with the corner snipped).
  • Pipe the filling in vertical lines (rows) down each rectangle, alternating between chocolate ganache and marshmallow fluff. Leave about a 3/4-inch border around all edges. Be sure not to over-fill them--this can cause the filling to leak out through the seams or burst out the top of the pop tart.
  • Brush the borders with egg wash, then place a second rectangle of dough on top.
  • Press edges gently to seal, then crimp with a fork.

Chill

  • Refrigerate for 20 minutes (or freeze for 10 minutes) to help the pop tarts hold their shape.

Bake

  • Poke a few holes in the tops with a fork.
  • Bake for about 25 minutes, or until lightly golden. Cool completely before icing.

Make the Chocolate Icing

  • Combine chocolate chips, sugar, and butter in a microwave-safe bowl.
  • Microwave in 30-second increments, stirring between each, until smooth. Do not overheat.
  • If needed, add warm milk 1 tablespoon at a time to thin.

Finish

  • Spread icing over cooled pop tarts and sprinkle with crushed graham crackers.

Notes

Pro Tips

  • 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.

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.
 

Nutrition

Serving: 1pop tart | Calories: 668kcal | Carbohydrates: 71g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 473mg | Potassium: 203mg | Fiber: 1g | Sugar: 40g | Vitamin A: 983IU | Calcium: 74mg | Iron: 2mg
Calories: 668kcal
Tried this recipe?Mention @Bake.With.Jamie