Smore' Pop Tarts
One rainy day too many has us baking for mercy.
Graham Crackers
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1/3 cup honey
- 2 teaspoon vanilla
- 1/2 cup milk
Combine whole wheat flour, flour, baking powder, baking soda and salt in a mixing bowl.
Combine butter, sugar, honey and vanilla in the bowl of a standing mixer. Cream on medium speed until light and fluffy. Slowly add dry ingredients, alternating with milk. Wrap dough in plastic and refrigerate overnight.
To assemble pop tarts you will need marshmallows and chocolate spread - store bough or homemade - depending on your mood and that of those around you. And two egg whites!
Divide chilled dough in half. Working one half at a time - roll dough out on a lightly floured parchment line surface into a long strip - approximately 4 x 12 inches. Use a sharp knife and ruler to cut dough down the middle creating two long strips 2 x 12. Now clean up strips so that all edges are as straight as possible.
Cut each strip into rectangles - approximately 2 x 4. Place two mini marshmallows or the equivalent size square of homemade marshmallow on the left half of each rectangle. Plop a small spoonful of chocolate spread over marshmallow. Whisk egg whites until frothy and then outline edge of each rectangle with egg wash. Fold right side of dough over marshmallow/chocolate and seal by pressing firmly with fingers. Arrange sealed pop tarts on a parchment lined baking sheet and transfer to freezer for at least 30 minutes. Meanwhile, repeat process with remaining half of dough.
Heat oven to 350. Dock tops of each pop tart with fork to create classic marking. Bake (on parchment lined baking sheet) until set and golden, about 20 minutes. Some marshmallow will escape and bubble up into a delicious sugary fringe. Transfer to a wire wrack to cool before serving.
