Smores Pop Tarts

If you're using pre-made pie crust, skip this step. Otherwise, combine the all-purpose flour and salt together in the bowl of a stand mixer or food processor. Add in the cubed butter, and mix until you get clumps no bigger than the size of peas. Stream in cold water, one teaspoon at a time, until you get a compact dough that pulls away from the sides of the bowl. Wrap the dough in a sheet of plastic wrap and chill for 30 minutes.

Preheat the oven to 400°F. Unroll the pie dough onto a well-floured work space, and roll out into a large square shape, about 1/8" thick. Cut the dough into 4 rectangles or strips.

Place 2 chocolate squares onto the bottom half of each strip, centering them so that there's space between the chocolate and the edges of the pie crust. Border the top and bottom of the chocolate with mini marshmallows, placing 3 marshmallows along the top of the chocolate and 3 marshmallows along the bottom. If using marshmallow cream, simply smear some cream along the top and bottom of the chocolate. *see note

Fold the top half of the pie crust over the bottom half to create a square pocket. Press down along the edges to seal shut. Optional: use a fork to crimp the edges.

Bake the tarts on a baking sheet fitted with a sheet of parchment paper or a silicone mat. Bake for 15 minutes, until golden along the edges. Move the tarts to a wire rack or plate to cool for 30 minutes.

Melt the 2 oz. of chocolate for approximately 30 seconds in the microwave. Stir until smooth. Use a butter knife or offset spatula to smooth the melted chocolate onto the tops of the tarts. Sprinkle graham cracker crumbs on the chocolate, then serve.