Smores Poptart Bar

A giant smores poptart cut into pieces on a wire cooling rack.

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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Prep Time: 45

Cook Time: 17

Servings: servings

Calories: 178kcal

Ingredients

Graham Cracker Cookie

3/4 cup salted butter, softened
3/4 cups brown sugar
1 egg
1 1/2 tsp vanilla
2 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 tsp baking powder
1/4 tsp salt

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 9x13 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 9x13 pan. Place the dough on the parchment paper into the freezer.
Grease the 9x13 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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