Homemade S'mores Toaster Pastries
Ingredients
- 1 (14.1-oz) pkg refrigerated piecrusts
- 1½ cups chocolate-hazelnut spread
- 1½ cups marshmallow creme
- 4 Tbsp butter, melted
- 2 Tbsp unsweetened baking cocoa
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 cups powdered sugar
- ¼ cup hot water
- ½ cup crushed cornflakes cereal (optional)
Instructions
- Preheat oven to 400°F. Roll out each crust into a large rectangle on a large cutting board. Cut each crust into 8 rectangles.
- Place chocolate-hazelnut spread and marshmallow creme into 2 separate zip-top plastic bags. Cut a small slit in 1 corner of each bag; pipe stripes of spread and creme alternately on 8 pastry rectangles, leaving ¼-inch border of crust on sides.
- Using your finger, smear a tiny bit of water along edges of crust. Add a top layer of crust to each filled layer, and press with a fork to seal edges. Transfer pastries to a large baking sheet lined with parchment paper.
- Bake 6 to 8 minutes or until crust is golden brown. Remove from oven, and cool on a wire rack.
- Meanwhile, mix butter, cocoa, vanilla, and cinnamon in a large bowl. Add powdered sugar and hot water, mixing until smooth. When toaster pastries have cooled, add 1 Tbsp prepared glaze to top of each pastry, spreading and smoothing with back of a spoon. While glaze is still wet, sprinkle with cereal, if desired.
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