Smores Poptart Bar
Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a chocolate icing, this homemade pop-tart is here to steal the show.
Smores Poptart Recipe
I’m going to be frank with you; this giant Smores poptart bar cookie needs to be added to the top of your ‘to bake’ list. Here’s why:
- It’s a giant poptart cookie! It’s fun and delicious and really I don’t think you need any other reason.
- This has the BEST graham cracker cookie ‘crust.’ It is tender, and golden, and soft and flaky. All good notes.
- The Smores poptart is filled with marshmallow fluff (yum) AND hot fudge.
- The final reason is the icing on top. Both figuratively and literally.
Interested in other Poptart Cookie Bars? Check out the recipe for Brown Sugar Poptart Bars and Strawberry Poptart Bars.
Ingredients in Homemade Smores Poptarts
*Exact quantities and directions can be found in the recipe card at the bottom of this post.
Graham Cracker Cookie:
- Salted butter, softened – I always use salted butter. You can use unsalted butter, if you’d like to! If you choose to make the swap, add an extra pinch of salt to the dough.
- Brown sugar
- Egg
- Vanilla
- All-purpose flour
- Graham cracker crumbs – You can crush these with a rolling pin or in a food processor.
- Baking powder
- Salt
Filling:
- Hot Fudge Sauce – I used Smucker’s brand.
- Marshmallow fluff
Icing:
- Powdered sugar
- Very warm water
- Light corn syrup – This is what will make the glaze harden like royal icing. Don’t omit this one! If needed, you can use merengue powder (1 tsp) as a replacement.
- Clear vanilla flavoring
- Cocoa powder
How to Make a Smore’s Poptart
- Start by preheating the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.
- Scrape the sides and add in the egg and vanilla, mix to combine.
- Once combined, add the flour, graham cracker crumbs, baking powder and salt.
- Mix until a soft dough comes together. Divide the dough in half.
- Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
- Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
- Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.
- Repeat with the marshmallow fluff.
- Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
- Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
- Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
- Remove from the oven and allow it to cool completely.
Making the Icing
- Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
- Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
- Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
- Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
- Allow the icing to set up, cut and enjoy.
How should I store Smores Poptarts?
Allow the glaze to completely harden and store this poptart in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.
More Poptart Recipes
Smores Poptart Bar
Popping in with a crazy good giant Smores Poptart recipe! A tender graham cracker cookie crust with a marshmallow fluff and hot fudge filling topped off with a bright white icing, this homemade pop-tart is here to steal the show.
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Servings: 16 servings
Calories: 178kcal
Ingredients
Graham Cracker Cookie
Filling
- 11.5 oz jar hot fudge sauce (I used Smucker's brand)
- 7 oz jar marshmallow fluff
Icing:
- 1 1/2 cups powdered sugar
- 2 1/2 Tbsp very warm water, plus more as needed
- 1/2 Tbsp light corn syrup
- 1/4 tsp clear vanilla flavoring
- 2 Tbsp cocoa powder
Instructions
- Start by preheating the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric hand mixer, combine and cream together the butter and brown sugar until light in color and fluffy in texture.3/4 cup salted butter, softened, 3/4 cups brown sugar
- Scrape the sides and add in the egg and vanilla, mix to combine.1 egg, 1 1/2 tsp vanilla
- Once combined, add the flour, graham cracker crumbs, baking powder and salt.2 1/4 cups all-purpose flour, 1 cup graham cracker crumbs, 1 1/2 tsp baking powder, 1/4 tsp salt
- Mix until a soft dough comes together. Divide the dough in half.
- Line a 9×13 pan with parchment paper and press half of the dough into the bottom of the pan. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Place the dough on the parchment paper into the freezer.
- Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.
- Fill a piping bag with the hot fudge. Snip the end of the bag and pipe the hot fudge into stripes on the dough in the pan lengthwise, leaving space for the marshmallow fluff and a border around the edges of the poptart so we can seal the dough together.11.5 oz jar hot fudge sauce, 7 oz jar marshmallow fluff
- Repeat with the marshmallow fluff.
- Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place on top of the glaze.
- Use the tongs of a fork to gently crimp the edges of the dough and then cut a few venting slits or holes.
- Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.
- Remove from the oven and allow it to cool completely.
- Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.1 1/2 cups powdered sugar, 2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
- Slowly add the powdered sugar and cocoa powder to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.2 Tbsp cocoa powder
- Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.
- Carefully remove the pop tart from the pan, pour and spread the glaze onto the top of the pop-tart.
- Allow the icing to set up, cut and enjoy.
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Nutrition
Calories: 178kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1mg
