Peanut Butter Smores Puff Pastry Pop Tarts Recipe
I absolutely love this recipe because it’s like indulging in a sweet, childhood memory with every bite—flaky puff pastry filled with gooey peanut butter, marshmallow, and chocolate goodness. Plus, the simplicity of whipping these up makes them the perfect nostalgic treat for impromptu get-togethers or a cozy night in!
I enjoy crafting delectable delicacies that astonish and enchant, and my formula for Peanut Butter S’mores Puff Pastry Pop Tarts does just that. Using flaky puff pastry, creamy peanut butter, and ooey-gooey marshmallow fluff, these pop tarts are brimming with flavor.
Marshmallows and chocolate chips provide pop-tarts with an irresistible sweet tooth satisfaction and flavor explosion.
Ingredients
Puff pastry: Buttery layers produce a rich, flaky texture; high in carbohydrates and fat.
Peanut butter that is creamy: Contributes nutty sweetness; protein and healthful fats are what this has in plenty.
Fluff made from marshmallows: Offers sugary stickiness; mainly sugar, not many nutrients.
Chewy, sugary texture—no nutritional value.
That’s what you get when you put mini marshmallows in a dish.
Chocolate morsels: Oozing velvety chocolate richness; provide carbs, along with a stimulating amount of caffeine.
Egg that has been beaten: Binds pastry; high in protein and healthy fats.
Ingredient Quantities
- 2 sheets of puff pastry, thawed
- 1/2 cup creamy peanut butter
- 1/2 cup marshmallow fluff
- 1/2 cup mini marshmallows
- 1/4 cup chocolate chips
- 1 egg, beaten
- 1 tablespoon sugar
- Pinch of salt
Instructions
1. Heat your oven to 400°F (200°C) and prep a baking sheet with parchment paper.
2. Unroll the puff pastry sheets on a surface lightly dusted with flour and slice each sheet into 8 equal rectangles, resulting in 16 rectangles.
3. Spread roughly 1 tablespoon of peanut butter on 8 of the rectangles, making a small border around the edges.
4. Spread approximately 1 tablespoon of marshmallow fluff on top of the peanut butter, along with a few mini marshmallows.
5. Scatter a few chocolate chips on top of the marshmallow layer.
6. Beat an egg and use it to brush the edges of the rectangles. Top each filled rectangle with a plain rectangle, pressing the edges to seal them.
7. Utilize the fork’s tines to crimp the edges of each pop tart, ensuring they are sealed.
8. The tops of the pop tarts should be brushed with what remains of the beaten egg. Then, sprinkle on some sugar and a bit of salt (which always helps the sweetness), and you have ready to go pop tarts that are sealed and set to be baked until golden.
9. Using a sharp knife, cut a small slit on the top of each pop tart to let steam escape.
10. In the oven that has been preheated, bake for 15 to 20 minutes or until there is a noticeable puff and browning to a golden hue. Remove from the oven and allow to cool for three minutes before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Pastry brush
8. Bowl (for beating the egg)
9. Spoon (for spreading peanut butter and marshmallow fluff)
FAQ
- Can I use homemade puff pastry instead?Certainly, puff pastry made at home will be effective; just make sure it is rolled to an even thickness that at least matches the thickness of store-bought puff pastry.
- What if I don’t have marshmallow fluff?A simple version can be made at home by melting mini marshmallows with a bit of corn syrup or just using extra mini marshmallows.
- Can I use a different type of chocolate?Of course, you can replace them with chocolate chips of any kind—milk, dark, or even white chocolate chips, if that’s what you have on hand.
- How can I prevent the filling from leaking out?Ensure that the edges of the pastry are well sealed, pressed down firmly with a fork, and take care not to overfill the tarts.
- Is there a substitute for the beaten egg?Instead, you can use a mixture of milk and sugar to achieve a similar browning effect.
- Can these be made ahead of time?Though they’re best when prepared fresh, the filled tarts can be made ahead and frozen unbaked. When you need them, bake the tarts straight from the freezer.
- How should I store leftovers?Keep all remnants in a sealed container at room temperature, and they’ll be good for up to three days. But for best taste and texture, blast them in the microwave for just a few seconds before serving.
Substitutions and Variations
1/2 cup creamy peanut butter – can be substituted with almond butter or sunflower seed butter for a nut-free option.
1/2 cup marshmallow fluff – can substitute whipped cream or a homemade marshmallow cream.
1/4 cup chocolate chips – you can substitute them with chopped dark chocolate or white chocolate chips for a different flavor.
Use a flax egg in place of a beaten egg for a vegan substitute in the following recipe: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water, and let sit for about five minutes.
Pro Tips
1. Chill the Pastry: After assembling the pop tarts, place them in the refrigerator for 15-20 minutes before baking. This will help the puff pastry maintain its structure and result in a flakier texture.
2. Even Filling Distribution: To ensure even filling and avoid leaks, spread the peanut butter and marshmallow fluff carefully, leaving a consistent border around the edges of the pastry.
3. Room Temperature Ingredients: Let the peanut butter and marshmallow fluff sit at room temperature to make them easier to spread smoothly over the pastry.
4. Egg Wash Additions: Mix a little bit of water or milk with the beaten egg to give the pop tarts an extra shiny and golden-brown finish after baking.
5. Cooling Rack: After removing the pop tarts from the oven, transfer them to a wire cooling rack. This prevents the bottoms from becoming soggy and helps them cool evenly and quickly.
Peanut Butter Smores Puff Pastry Pop Tarts Recipe
My favorite Peanut Butter Smores Puff Pastry Pop Tarts Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Pastry brush
8. Bowl (for beating the egg)
9. Spoon (for spreading peanut butter and marshmallow fluff)
Ingredients:
- 2 sheets of puff pastry, thawed
- 1/2 cup creamy peanut butter
- 1/2 cup marshmallow fluff
- 1/2 cup mini marshmallows
- 1/4 cup chocolate chips
- 1 egg, beaten
- 1 tablespoon sugar
- Pinch of salt
Instructions:
1. Heat your oven to 400°F (200°C) and prep a baking sheet with parchment paper.
2. Unroll the puff pastry sheets on a surface lightly dusted with flour and slice each sheet into 8 equal rectangles, resulting in 16 rectangles.
3. Spread roughly 1 tablespoon of peanut butter on 8 of the rectangles, making a small border around the edges.
4. Spread approximately 1 tablespoon of marshmallow fluff on top of the peanut butter, along with a few mini marshmallows.
5. Scatter a few chocolate chips on top of the marshmallow layer.
6. Beat an egg and use it to brush the edges of the rectangles. Top each filled rectangle with a plain rectangle, pressing the edges to seal them.
7. Utilize the fork’s tines to crimp the edges of each pop tart, ensuring they are sealed.
8. The tops of the pop tarts should be brushed with what remains of the beaten egg. Then, sprinkle on some sugar and a bit of salt (which always helps the sweetness), and you have ready to go pop tarts that are sealed and set to be baked until golden.
9. Using a sharp knife, cut a small slit on the top of each pop tart to let steam escape.
10. In the oven that has been preheated, bake for 15 to 20 minutes or until there is a noticeable puff and browning to a golden hue. Remove from the oven and allow to cool for three minutes before serving.