peanut butter s'mores pop tarts

Omg I love a s’more occasion because it means it’s warm enough to sit outside but not so warm that you’d overheat near a bonfire. It’s a similar pleasure to having the temperature of your house on the colder side just so you can wear your coziest sweatshirts. 

I made these s’mores pop tarts last month for Eggboy’s cousin Sarah’s bridal shower. She’s getting married at a ranch in the Tetons next week and I cannot wait!!! We are staying one night in Jackson Hole, which will be my first time to Wyoming, and then driving to the ranch to hike and celebrate. Where do I need to eat brunch in Jackson Hole???

There are some very specific things I need to talk to you about with these pop tarts. I’m going to do this in list form:

  1. The magic is in the crust! It is a pie crust dressed up as a graham cracker and the measurements below are such that the crust remains thick. It’s true that I have a complicated relationship with pie crust and that I am so not opposed to using store bought pie dough in situations where the fillings carry the dish, however, 1) this crust is truly magical and nutty and oomphed up with cinnamon and nutmeg, and 2) the fillings require no preparation so the crust is the only place where you need to exert energy. It’s so good! 
  2. An unfortunate thing about marshmallows is that they really can be too sweet. It’s one reason why Lily doesn’t like them. But between the crust, which is not very sweet, and the unsweetened peanut butter, there is a really nice balance that happens in this tart that I think Lily and others alike would approve of. Where these tarts leave off in sweetness, they pick up in nuttiness from the peanut butter. Obviously almond butter or another nut butter or tahini would also be great here.
  3. Real marshmallows alone do not werk! They are firmed up with gelatin, which melts down to complete liquid in the oven and has a very, very high chance of oozing out. However, if they do stay put in the tart then when they cool back down to room temp, they leave you with some of that signature s’mores chewiness. Marshmallow fluff, on the other hand, does the opposite of all of that. It is thickened with egg whites and therefore gets firm in the heat of the oven so there’s little risk of that oozing out but then when it cools you don’t have the chewy marshmallow texture. My solution is to use both. Fluff to lock in the marshmallows, marshmallows to provide chewiness, and both to provide flavor. You can make both from scratch if you’re truly feeling extra (this fluff rules), or you can make neither from scratch. Just do whatever option will leave you with enough energy to make the pie crust because that really is the most important part of this picture.
  4. To me, Hershey’s bars are a very important part of a s’more. The waxy texture and milk chocolate flavor are what I latch onto when I dream of a s’more and that’s just how I am. You might have a need for a fancy chocolate and that’s fine, you do you. I’ve opted to use a straight up piece of the chocolate bar here rather than using a chocolate spread because I like how it firms back up when the tarts cool. (I also like my chocolate croissants this way, with a full on hard chocolate bar in the middle. It’s texturally more exciting to me than a soft spread. It makes me want to eat a chocolate bar sandwich. We’re getting off topic.)

Make these!!! 

Peanut Butter S’mores Pop Tarts

Makes 10



1 1/2 c (195g) all-purpose flour
1 c (130g) whole wheat flour
1/4 c (50g) sugar
1 tsp kosher salt
1 tsp ground cinnamon
A few passes of nutmeg
18 tb (253g) unsalted butter, cold and cubed
1/4 c ice cold water

Filling and assembly

About 1/4 c (65g) unsweetened peanut butter (I like Smucker’s All-Natural)
2 hershey’s milk chocolate bars
About 3/4 c (60g) marshmallow fluff
30 mini marshmallows
1 egg, beaten 


1 c (120g) powdered sugar
1/4 c (30g) unsweetened cocoa powder
2 tb whole milk
A pinch of kosher salt



In a food processor, pulse to combine the flours, sugar, salt, cinnamon, and nutmeg. Add the butter and pulse until pea-sized (a few larger bits are ok). Drizzle in the water and continue to pulse until the dough starts to come together. It may still look crumbly but it’s ready when it sticks together if you squeeze a handful of it together. Turn it out onto a clean surface and use your hands to smush it all together into a ball. Divide it in half and pat out into discs. Wrap in plastic wrap and refrigerate for 30 minutes or up to a day or two. 

Preheat the oven to 425ºf. Line two pans with parchment and set aside. 

On a lightly floured surface, working with one dough disc at a time and dusting with additional flour as needed to prevent it from sticking, roll it out until it’s just under 1/4” thick (3/16” is ideal but I don’t mean to freak you out with such an odd measurement). Cut out 10 3” squares, re-rolling scraps, and arrange them on the baking sheets at least 1” apart. Top each with a heaping teaspoon of peanut butter, 2 chocolate rectangles, about a tablespoon of marshmallow fluff, and 3 mini marshmallows. I recommend adding the marshmallow fluff by piping it out of a piping bag or a ziploc bag with the corner cut off. It makes this process cleaner and allows you to make a little border that will hold in your mini marshmallows. (See the gif above as a reference.) And you can eyeball the tablespoon measurement, it doesn’t need to be exact. 

Roll out the remaining dough disc along with any scraps from the first disc and cut out 3 1/2” squares, re-rolling scraps as needed. Brush the edges of the bottom squares with a thin layer of egg wash and top with a larger square. Pinch the edges to seal well and crimp with a fork to ensure that they’re sealed. Trim the edges if desired so that they line up cleanly. Poke a few holes in the top with a fork and brush the tops with egg wash. Bake until golden brown; begin checking for doneness at 16 minutes. Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.

To make the glaze, combine all ingredients and mix until smooth. 

Top the tarts with glaze and sprinkles and enjoy! These will keep for a couple of days at room temperature.


photos by chantell and brettshirt from of a kindsprinkles from supernatural!

s'mores mini cakes + instaglamp registration!

in the alternate reality where we never grow up and i am eternally a 12-year-old with crimped hair and a body glittered face, you will find me at summer camp near the canteen with a frozen charleston chew going into my mouth. and i might also be writing a letter home on hello kitty stationary or on my way to pick up a care package full of tampon boxes that are actually secretly full of red vines and cow tales. this is my heaven. 

idk, maybe it’s obvious from the fact that i sleep in this sweatshirt every night and watch wet hot american summer and camp nowhere as often as possible and devoted a whole chapter in molly on the range to camp and just about fell off the treadmill when unorthodox announced their summer camp episode but i am the most summer camp obsessed lady in all of the red river valley. 

which is why i am excited af x 1,000,000,000,000,000,000 to announce that registration for a **new** grownup summer camp is officially open!!!!!!!!

instaglamp is what happens when summer camp grows up, leaves home, gives away its juicy velour sweatsuits, and now instead of playing gaga and eating spray can cheese, it is into things like styling cute picnic lunches, cooking shakshuka by campfire, foraging, and posting all about it on instagram. all of the great campy things like s’mores and care packages are still there but these s’mores will have ~fancy~ marshmallows and the care packages just might be boozy. and the spray can cheese will get swapped out for cheese tasting at a goat farm!!! 

it will be held at firelight camps (just look at the tents that you get to stay in!!) and the counselors will be johnna foxmeetsbear, emma frisch, and me! emma and johnna are the best and we’ve been chatting and scheming for months now and have cooked up a schedule that is geared toward anybody who is looking to work on their photo taking, food styling, editing in both lightroom and mobile apps, and all of the fun things that go into building an instagram feed that you love. we’ll also venture out around the finger lakes to explore breweries, farms, and the ithaca farmers market. it’s going to be bonkers and i hope you will join us!

spots are limited, so head over here for more details and book as soon as you can!

to celebrate instaglamp registration opening, i made cakes! duh. they are s’mores inspired mini cakes that are made up of graham cake, chocolate buttercream, and a marshmallow topping that i torched with eggboy’s tiniest farm torch. i was inspired by deb’s s'mores cupcakes to put actual ground up graham crackers into the cake rather than hunting down graham flour, and it is such a tasty addition. if you don’t have a little torch, you can totally skip that step (but do add a kitchen torch to your next birthday list because torching marshmallow frosting is sooo satisfying). 

s'mores mini cakes

makes 10 mini cakes


for the cake:

1 c sugar

1/2 c brown sugar

1 1/2 c all-purpose flour

9 large graham crackers (1 package), finely ground in a food processor

1/2 tsp baking soda

1 1/2 tsp kosher salt

1 tsp ground cinnamon

2 large eggs

1 c buttermilk

1/2 c flavorless oil, like canola

1 1/2 tsp vanilla extract

3/4 c water


for the chocolate frosting:

3 oz chocolate chips

1/2 c unsalted butter, softened

1 c powdered sugar

1/4 c cocoa powder

a pinch of kosher salt

1/2 tsp vanilla extract

2 tb heavy cream


for the marshmallow topping:

4 egg whites

3/4 c sugar

a pinch of kosher salt

1/2 tsp vanilla extract


sprinkles, optional


for the cake:

preheat the oven to 350ºf. line a half sheet pan with parchment and set aside.

in a large bowl, combine the sugar, brown sugar, flour, graham cracker crumbs, baking soda, salt, and cinnamon. in a separate bowl, mix together the eggs, buttermilk, oil, vanilla extract, and water. add the wet ingredients to the dry ingredients and mix to combine.

pour the cake batter into the prepared pan and until a toothpick inserted into the center comes out clean, begin checking for doneness at 20 minutes. let cool in the pan fully.

when the cake is cool, use a 2 1/2" circle biscuit cutter to cut out your mini layers. (to get the cleanest edges, i typically wrap the cooled cake in plastic wrap and then freeze for an hour or so (or even up to a couple of weeks) before cutting out my circles.)

for the frosting:

melt chocolate chips in a double boiler, set aside to cool to room temperature.

in a stand mixer fitted with a paddle attachment, combine the butter, sugar, cocoa powder, salt, and vanilla until combined. add the cream and then with the mixer on low, stir in the melted chocolate.

to assemble:

stack up three layers of cake circles with a layer of chocolate frosting between them, leaving the top unfrosted and ready for the marshmallow topping. it's important to do this step before making the marshmallow topping since once you make it you'll want to pipe it on immediately. 

for the marshmallow topping:

in a double boiler fitted with a candy thermometer, combine the egg whites and sugar and cook over low heat, stirring constantly with a rubber spatula, until it reaches 160ºf.

transfer the mixture to the bowl of your stand mixer and beat on high with the whisk attachment until the mixture forms glossy stiff peaks. stir in the salt and vanilla and then immediately transfer to a large piping bag fitted with a large circle tip. pipe large blobs onto the tops of the cakes and then torch with a kitchen torch to lightly toast it. top with sprinkles if desired.



firelight photos by: andy noyes, kathryn leighton, and allison usavage!