S'mores Pop Tarts with Puff Pastry


These S'mores Pop Tarts with Puff Pastry are light, crispy, and flaky on the outside with a fluffy meringue frosting on the top and melted chocolate-y goodness on the inside ... aka an unbeatable match!

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is their modern day slavery in the chocolate industry?

Sadly, yes, there is. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

How to make homemade s'mores pop tarts with puff pastry?

As you saw in the photos above, it's as simple as slicing the puff pastry into evenly-sized rectangles (or squares) then adding the chocolate into the centers. Seal with a second piece of puff pastry, add an egg wash, and bake until flaky and golden brown.

While they are baking, you'll make the meringue frosting that takes like 7 minutes total (super easy) to add on top.

Optional, but you can roll the warm puff pastry pop tarts in a cinnamon-sugar mixture for added texture and flavor before adding the meringue frosting.

How to store leftover puff pastry pop tarts? How to reheat?

For best flavors and texture, I recommend storing in an airtight container at room temperature for up to 2-3 days. You can recipe the pop tarts by placing them on a baking tray at 400F in the oven for 5-6 minutes.

Baking Tips:

  • It's important to keep the puff pastry very cold at all times to ensure maximum flakiness. With that said, I recommend having everything prepared (egg wash, chocolate pieces, floured surface) prior to taking out the thawed puff pastry. Then, just work fast! LOL
  • Turn the baking pan in the oven halfway through baking to ensure even baking.
  • Set the oven timer for 20 minutes, then keep checking every 1-2 minutes until you notice that all pop tarts are golden brown around all edges. Trust your gut! ;)

Now, who is ready to make the BEST S'mores Pop Tarts you'll ever taste in your life?!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

S'mores Pop Tarts with Puff Pastry

These little bites of heaven are are light, crispy, and flaky on the outside with a fluffy meringue frosting on the top and melted chocolate-y goodness on the inside!



Servings: 5-6

For the Pastry:

  • 2 sheets Puff Pastry, thawed
  • 1 6.35 oz Tony Chocolonely Dark Milk Chocolate
  • 1 small Egg, beaten

For the Marshmallow Fluff:

  • 2 large Egg Whites, room temperature
  • 1/2 cup Granulated Cane Sugar
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Cream of Tartar

For the Crumble:

  • 1/2 cup Graham Crackers, finely crushed
  • 1 tbsp. Ground Cinnamon
  • 1/4 cup Granulated Cane Sugar


For the Pastry:

  1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
  2. Lightly roll out any crimps in the puff pastry sheets on a lightly floured surface. Working quickly to keep the puff pastry cold, slice into 12 equally sized rectangles (to make 6 pop tarts).
  3. Roughly break up the chocolate bar and place 3-4 unevenly divided pieces into the centers of 6 rectangles. Brush with edges with a little water. Top with one of the remaining puff pastry rectangles, then crimp the edges to seal together with a fork. Repeat with remaining pop tarts.
  4. Place on the prepared baking sheet. Brush with an egg wash, then use the fork to poke three small holes in the very top puff pastry layer.
  5. Bake for 22-28 minutes, or until golden brown and puffed.

For the Marshmallow Fluff:

  1. In the meantime, make the marshmallow fluff by adding the egg whites, sugar, and cream of tartar to the bowl of a stand mixer.
  2. Fill a small saucepan with 2" of water, then bring to a boil (or use a double boiler).
  3. Place the mixing bowl over the saucepan, whisking continuously until the sugar has dissolved, about 3-4 minutes. (You can test if sugar is dissolved by rubbing a little bit between your fingers and feeling for any graininess.)
  4. Remove the mixing bowl from the saucepan and use the stand mixer to whisk on medium high speed for 5-8 minutes, or until soft peaks and fluffy. Fold in the vanilla extract.
  5. Transfer to a piping bag.

For Serving:

  1. Pipe a swirl of the marshmallow fluff onto the cooled pop tarts, then use a kitchen torch until the meringue has turned a golden brown. (Alternatively, you can broil for 1-2 minutes in the oven. Keep a close eye.)
  2. Garnish with crushed graham crackers and finely chopped chocolate. Enjoy!

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