A favorite summer treat transformed into a delicious and fun breakfast pastry that’s perfect for any day of the week. S’mores breakfast pastries will be a new favorite treat in your house.
I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
S’mores are a favorite treat in my house so when I suggested to my boys we make these pastries it didn’t take much convincing to get them on board. This is a great recipe to get kids involved.
8 Ways Kids Can Help
- Use cookie cutters to cut pastry circles.
- Build the s’mores on the pastry circle.
- Crimp the pastry edges with a fork.
- Brush the egg wash on pastries.
- Measure and mix ingredients for chocolate glaze.
- Spread chocolate glaze on pastries.
- Sprinkle nonpareils over chocolate glaze.
- Enjoy s’mores breakfast pastries.
When you get kids in the kitchen to help you’re teaching life skills, spending quality time and hopefully getting them to try new foods.
Of course, it probably doesn’t take much to get kids to try something with chocolate. Or something with the word s’mores in it.
These s’mores breakfast pastries are a perfect back to school treat whether it’s for breakfast, a snack in your child’s lunch box or after school.
The white nonpareils from Sweets & Treats finish off the pastry and tucking one into a fun chevron bag, also from Sweets & Treats, makes for a nice surprise treat. Use Dixie Crystals powdered sugar to get a smooth and luscious glaze.
If you love s’mores, you really need to try my Hershey bar pie too.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Easy Breakfast Quesadillas from Simple and Savory
Orange Buttermilk Pancakes with Strawberry Sauce from Love and Confections
S’mores Breakfast Pastries from Family Around the Table
Back to School Snacks:
Carrot Cake Energy Balls from Frugal & Fit
No-Bake Caramel & Toffee Rice Crispy Treats from Hardly A Goddess
Unicorn Poop Snack Mix from The Beard and The Baker
Vanilla Bean Frozen Yogurt Drops from Tara’s Multicultural Table
Back to School Desserts:
Brownie Cookies with Mascarpone Frosting from My Sweet Zepol
Chocolate Dipped ABC 123 Chocolate Chip Cookies from Big Bear’s Wife
Easy Peanut Butter Cereal Bars from A Kitchen Hoor’s Adventures
Maple No Bake Oatmeal Cookies from Kelly Lynn’s Sweets and Treats
School Colors Cupcakes from The Redhead Baker
Streusel Coffee Cake from Jolene’s Recipe Journal
Back to School Drinks:
Apple, Vanilla Bean, and Caramel Smoothie from Our Good Life
Caramel Apple Chai Latte from Comfortably Domestic
Hot Caramel Apple Cream from Daily Dish Recipes
Pre Workout Caramel Apple Smoothie from A Day in the Life on the Farm
- 2 premade 9" refrigerated pie crusts
- 12 tablespoons marshmallow fluff
- 2 Hershey candy bars, 1.55 ounce each
- 12 tablespoons graham cracker crumbs
- 1 egg, lightly beaten for egg wash
- ½ cup confectioners' sugar, I used Dixie Crystals
- 2 tablespoons cocoa
- 2 - 4 tablespoons milk
- White nonpareil sprinkles, I used Sweets & Treats
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Roll out each pie crust and cut 12 3 -inch circles, re-rolling dough as necessary. Place 6 of the circles on the prepared baking sheet.
- Spread 2 tablespoons of marshmallow fluff on each circle, leaving a small border. Top with 3 pieces of Hershey bar, then sprinkle 2 tablespoons graham cracker crumbs. Top with remaining pastry circles.
- Crimp edge with a fork. Brush tops of pastries with egg.
- Bake in preheated oven for 15 minutes or until pastry is golden brown.
- Remove from oven and allow to cool 5 minutes.
- Make the glaze: Combine confectioners' sugar, cocoa and milk in a small blow. Spoon glaze over tops of pastries and sprinkle nonpareil sprinkles over top.