Well, well, well...
What do we have here??
There are a lot of things to be said and I will do my best over the next week to say them all so that we can reacquant ourselves, but here I am. Back in the flesh with a recipe for you and a little taste of Tara.
I want to say all the words, but I'm going to be honest with you. My head is 3 hours deep in Parenthood and the only thing I can think to write is I WANT TO BE A BRAVERMAN! I know that I am so late to the Parenthood train, but holy moly. I have hopped aboard and I am going to ride it until my tear ducts are dry into the glorious sunset of the series finale.
I just can't even. Maybe it's because I am also one of 4 children. Or maybe it's because I want to live in California. Or maybe it's because I have secret fantasies about eating giant family dinners at beautiful outside tables with my adult siblings and their children. Or maybe it's because I LOVE the song Forever Young. I don't know, but I'm obsessed....with Parenthood.....and the graham cracker, marshmallow, chocolate combo.
Since Mother Nature has not gotten the memo that the people want SPRINGGG, I had a glorious snow day to spend hours watching Parenthood and baking homemade S'mores Pop Tarts. And this recipe was too fantastic not to share, so here I am. Tail between my legs, hoping you'll still read my measly words and mostly hoping that you'll find some time to make these.
There was nothing super complicated about this recipe, but it is a smidge time intensive and there are a few steps. It's worth it.
So, here we are. Back together. You, me, and homemade s'mores pop tarts. It is a happy day. :)
Here's the recipe!
Homemade S’mores Pop Tarts
Makes 5-8 Pop Tarts, depending on size
Barely adapted from Handle the Heat
Ingredients for tart:
9 graham crackers
1 ¾ cup flour
½ tsp salt
1 cup cold butter (2 sticks), cut into cubes
2-3 TBSP ice cold water
Ingredients for the filling:
2 TBSP brown sugar
2 TBSP unsweetened cocoa powder
1/3 cup milk
¼ tsp salt
½ cup milk chocolate chips
1 tsp vanilla
1 TBSP unsalted butter
½ cup marshmallow fluff/crème
Ingredients for the topping:
½ cup milk chocolate chips
Finely ground the graham crackers in a large food processor. Add the flour and salt and process until mixed. Add the cold cubed butter and pulse until the mixture resembles a coarse meal. Add 2 TBSP of ice cold water and the egg and process until a smooth dough forms. When you pinch it, it should stick together. If it is still too dry, add another TBSP of water. Shape the dough into a disk, wrap tightly in plastic wrap and refrigerate for an hour.
While the dough chills, combine the brown sugar, cocoa powder, milk, salt, and ½ cup milk chocolate chips in a saucepan. Heat over medium heat, stirring constantly until the chocolate melts. Simmer over medium-low heat for 5 minutes, stirring regularly until the mixture thickens slightly. Remove the pan from the heat and stir in the vanilla and butter. Allow this mixture to cool completely.
When the dough is ready, roll it out between parchment paper to 1/8 inch thickness. If the dough is too cold, let it sit out for a few minutes to make it easier to roll. Cut the dough into rectangles using a cookie cutter or sharp knife. I made a paper template and used a knife to cut out rectangles that were about 3x4”. I was able to make 10 rectangles, yielding 5 pop tarts. Next time, I would make more smaller tarts.
Place a single layer of rectangles on a parchment lined baking sheet. Place 1 TBSP fudge filling and 1 TBSP of marshmallow fluff in the center of each rectangle. Be sure to leave a ¾ inch border. (I was a little heavy handed with the filling and it oozed a bit, but totally worth it in my opinion.) Place a rectangle on top of the filling, press the edges with your fingers and then seal with a fork. Beat an egg with 1 TBSP of water, brush the tops of the pop tarts and poke 2 holes in the top of each tart with a toothpick or skewer for steam. Refrigerate the pop tarts for 20 minutes and then bake in a 375 degree oven for 20 minutes.
Cool on the pan for 10 minutes. While the pop tarts cool, melt ½ cup of chocolate chips in a microwave safe bowl at 15 second intervals, stirring until smooth and fully melted. Spread the melted chocolate on top of each pop tart and cool completely on a wire rack.