I have been working on a crust for gluten free poptarts for a while now. It has been harder than I expected to get to the right combination for the S’mores poptart. Most recipes I saw online were a simple adaptation of a pie crust. Now I like pie as much as the next person, but the poptarts I made with a pie crust, didn’t really turn out to be that portable or delicious. They were really buttery, but did not quite offer the texture I was hoping for. Now I will spare you the details of the different changes I made, but after a few tweaks with different doughs, I settled on the one listed below.
This dough is flaky and sweet, and a great compliment to the filling, while not being a complete crumbly mess. I made the recipe with dark chocolate chips from Enjoy Life, because I really like the taste! However, you can use regular chocolate chips if that’s what suits your fancy!
Recipe: (makes 4 large poptarts)
for the crust:
1 cup gluten free flour (I used cup 4 cup)
1 tbsp sugar
1/2 tsp salt
1/2 cup butter (I used earth balance for all butter measurements)
2 tbsp almond milk + 1/2 tbsp lemon juice (and let sit together for 5 minutes to make a dairy free buttermilk)
1/2 cup crushed graham crackers (I used Schar brand)
for the filling:
1 tbsp cocoa powder
1 tbsp brown sugar
1 tbsp almond milk
1/4 teaspoon kosher salt
1/4 cup chocolate chips
1/2 tsp vanilla
1/2 cup marshmallow creme
for the frosting:
1/3 cup chocolate chips
1 tbsp butter, melted
1 1/2 tbsp light corn syrup
Mix together the flour, sugar, salt, and graham crackers. Cube up the butter and then mash into the flour mix with a fork. Once combined, pour in the almond milk 1 tbsp at a time until the mixture forms a dough. You may not need all of the liquid. Put the dough in the fridge and let it sit for about 30 minutes to an hour- or overnight if you want to pre make it. After it is chilled, roll it out with a rolling pin on parchment paper until it is about 1/8 inch thick and a large rectangle. Use a pastry cutter or a perry knife to slice the dough into 4 even pieces and separate. The pieces should be long rectangles that can be folded over to create the poptarts. Carefully transfer the parchment paper with the dough slices on top to a baking sheet.
Next, in a small saucepan, or in the microwave, melt the chocolate chips on low. Slowly stir in the cocoa powder, brown sugar, almond milk, salt, and vanilla and continue to stir on low until all mixed. If doing this in the microwave, you may need to heat it up a few times to make sure it is all melted together.
Once cooked, spread about a tablespoon of the melted chocolate onto half of the cut out dough. Make sure to leave a border around the edge for sealing the poptart. Top the chocolate with a tablespoon of the marshmallow cream. Continue with each of the dough pieces. After each one has the filling, fold over the dough and press around the edges with a fork to seal them. Prick with a toothpick on the top before baking.
Preheat the oven to 375°F. While the oven is preheating, let the poptarts sit in the fridge to solidify. Bake for 15-20 minutes, or until golden brown. They will be slightly puffed up still, but they will flatten as they cool. Transfer to a wire rack once stiff to let cool completely.
While the poptarts are cooling, melt the butter and the chocolate chips in a microwavable bowl or in a small sauce pan. Stir in the corn syrup. Once the poptarts are mostly cooled, spread over the top as the frosting. Once they have cooled enough to eat, enjoy! If you plan to store them, let the poptarts sit for another 30 minutes or so before packaging to let the frosting harden.