Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6 tablespoons ice water
1/2 cup chocolate chips
1/2 cup marshmallow fluff
1 egg, beaten (for egg wash)
1/2 cup powdered sugar
1-2 tablespoons milk
Crushed graham crackers (optional, for topping)
Directions:
Prepare the Dough:
In a large bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Roll Out Dough:
Preheat your oven to 375°F. Roll out each dough disc on a floured surface to about 1/8 inch thickness. Cut into rectangles, about 3×4 inches in size.
Fill the Pop Tarts:
Place half of the rectangles on a parchment-lined baking sheet. Add a tablespoon of chocolate chips and a tablespoon of marshmallow fluff to the center of each rectangle. Brush the edges with the beaten egg, then top with the remaining dough rectangles. Press the edges with a fork to seal.
Bake:
Prick the tops of each pop tart with a fork to allow steam to escape. Brush the tops with the remaining egg wash. Bake for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack.
Glaze:
In a small bowl, mix powdered sugar and milk to create a thick glaze. Drizzle over the cooled pop tarts. Sprinkle with crushed graham crackers, if desired.
Prep Time: 30 mins | Cooking Time: 25 mins | Total Time: 55 mins
Servings: 8
