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.
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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 Make S’mores Breakfast Pastries
- 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 the chocolate glaze.
- Spread chocolate glaze on pastries.
- Sprinkle nonpareils over the 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.
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S’mores Breakfast Pastries
- 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
- 2 tablespoons cocoa
- 2 – 4 tablespoons milk
- White nonpareil sprinkles
- 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.