It’s been a while since the last pop tart recipe, so it felt like the perfect time to share a new, more indulgent version. These Drunken S’more Pop Tarts are rich and cozy—perfect for fall and winter weekends—with melted chocolate, bourbon-spiked caramel inside and a marshmallow glaze on top. They’re simple to assemble and deliver a nostalgic s’mores flavor with a grown-up twist.
Ingredients for Chocolate Caramel Bourbon Pop Tarts
- 2 boxes of refrigerated pie crusts
- 2 Hershey chocolate bars (or any solid milk chocolate)
- 2 cups caramel sauce (store-bought or homemade)
- 1 tablespoon bourbon (optional — adjust to taste)
- 1 egg
- 1 tablespoon water
Ingredients for Marshmallow Glaze
- 1/4 cup powdered sugar
- 2 heaping cups marshmallows (about 20 regular marshmallows)
- 1/4 cup whole milk
How to Make Chocolate Caramel Bourbon Pop Tarts
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
2. Unroll the thawed pie crusts and cut them into rectangles for the pop tarts. One sheet yields about four rectangles, so with two boxes you should have roughly 16 rectangles total. Keep the pieces even in size.
3. Make the bourbon caramel by stirring 1 tablespoon of bourbon into the 2 cups of caramel sauce. Taste and increase the bourbon if desired, or omit it for a non-alcohol version.
4. Arrange eight rectangles on the prepared baking sheet. Place a chocolate rectangle (broken from the chocolate bar) on each, then add about a tablespoon of the bourbon caramel on top of the chocolate.
5. Cover each filled rectangle with the remaining eight dough rectangles. Seal the edges by pressing firmly with a fork. In a small bowl whisk together the egg and 1 tablespoon of water to make an egg wash.
6. Brush the pop tart tops with the egg wash. Bake for about 8 minutes.
7. Remove the sheet from the oven and cover just the crimped edges with foil to prevent over-browning. Return to the oven for 2 more minutes, or until the tops are golden brown. Transfer the pop tarts to a cooling rack and let them cool slightly.
8. While the pastries bake, prepare the marshmallow glaze: in a medium microwave-safe bowl combine the milk and marshmallows. Microwave for about 30 seconds, then stir until smooth. If the marshmallows aren’t fully melted, continue microwaving in 15-second intervals until smooth.
9. Stir the powdered sugar into the melted marshmallow mixture until fully combined and glossy. If the glaze is too thick, add a splash more milk; if too thin, add a touch more powdered sugar.
10. Spoon or pour the marshmallow glaze over the cooled pop tarts and finish with chocolate shavings or a light sprinkle of cocoa if desired. Serve warm or at room temperature.
Photography: Amelia Tatnall Lawrence
Recipe: Anissa Saxton
Styling: Brittni Mehlhoff
What do you think of this flavor combination? If you like the idea of spiked pastries, other delicious variations could include bourbon and pecan, espresso liqueur with chocolate, or a citrus liqueur paired with a lemon curd filling. Which spiked pop tart flavor would you try?