I’m still coming to terms with how much I love Nutella.
And the fact that I tucked it inside a flaky puff pastry pocket with homemade marshmallow frosting and a square of chocolate feels borderline sinful.
But the real question is…
…where is the peanut butter?!
Honestly, peanut butter could easily slide into this pocket of goodness, but for this batch I went full s’mores-Nutella.
A few weeks back I shared savory smoked cheddar and cherry jam puff pastry pockets and mentioned I made a s’mores version too. Well… I did, but not this Nutella-packed version—until one late night when a spoon, a jar, and a little too much bad TV convinced me otherwise.
So naturally I swapped the straightforward s’mores idea for a Nutella s’mores pop tart. Because why settle for plain when you can upgrade?
These are ridiculously easy. I mean truly — if you have thawed puff pastry, Nutella, chocolate squares and a little marshmallow frosting, you can assemble them fast. I made homemade marshmallow frosting because my pantry was a disaster and I couldn’t find the jar of marshmallow cream I thought I had. If your pantry is slightly less tornado-affected than mine, feel free to use store-bought marshmallow cream.
The marshmallow frosting is simple to make as long as you have cream of tartar on hand. It whips up glossy and spreadable and is perfect for both filling and dipping the warm pastries once they come out of the oven. Can there ever be too much marshmallow? The answer is no. Especially if you’ve just had a toasted marshmallow latte and are seriously considering blending toasted marshmallows into your coffee at home.
These pop tarts also get a Nutella glaze and a sprinkle of graham cracker crumbs on top — basically the full s’mores treatment. The result is warm, gooey, chocolatey, and dangerously addictive.
Keep in mind: these are best eaten right after baking while the chocolate is melty and the marshmallow is soft. They’re perfect for late-night snacking, sharing with friends, or serving at a casual dessert gathering. Fun food eaten with friends feels guilt-free — at least that’s the rule in my house.
Nutella S’mores Puff Pastry Pop Tarts
9
tarts
45 mins
Ingredients
Marshmallow Frosting
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Pop Tart
- 2 sheets puff pastry, thawed
- 1/3 cup Nutella
- 1/3 cup marshmallow frosting
- 9 squares of milk or dark chocolate
- 1 egg + 1 teaspoon water, lightly beaten (for egg wash)
Nutella Glaze
- 1/2 cup Nutella
- 3 tablespoons heavy cream (more if needed)
- Drop of vanilla extract
- Graham cracker crumbs, for topping
Instructions
Marshmallow Frosting
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Set over simmering water and whisk constantly for 3–4 minutes until the sugar dissolves and the egg whites are slightly warm. Transfer to a mixer and beat starting slow, then increase to high, until glossy and thick, about 6–7 minutes. Beat in vanilla.
Pop Tarts
- Preheat the oven to 425°F.
- On a sheet of parchment, place one puff pastry sheet. Spoon 1–2 teaspoons of marshmallow frosting in nine evenly spaced spots. Top each with 1–2 teaspoons Nutella and a square of chocolate. Cover with the second puff pastry sheet and cut into nine squares with a knife or pizza cutter. Press edges with a fork to seal.
- Brush tops with the beaten egg wash. Bake 20–25 minutes until golden. Let cool slightly, then pour over the Nutella glaze and sprinkle with graham cracker crumbs. Best served shortly after baking.
Nutella Glaze
- While the tarts bake, whisk Nutella with heavy cream and a drop of vanilla until smooth and pourable. If too thick, add cream 1 teaspoon at a time. Drizzle over warm pastries and finish with graham crumbs.
Did you make this recipe?
Share your creation on social media and tag the original account if you like. I always love to see how these turn out!
S’mores guts are the best guts.