iOS app Android app

Homemade Peanut Butter Pop Tarts


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Homemade Peanut Butter Pop Tarts

Homemade Peanut Butter Pop Tarts
Hannah Queen
Provided by:
total prep
This recipe was created by Hannah Queen, of Honey and Jam, for Peanut Butter & Co. Click here to buy the Peanut Butter & Co. peanut butter flavors.

"Why not homemade pop tarts to gift or serve this holiday season or to leave out on Santa’s plate this Christmas Eve? Pop tarts were one of my favorite treats as a child, and are now one of my favorite things to make at home. They are so simple to throw together and make a tasty breakfast or snack! Here I use my favorite pie crust recipe, from Martha Stewart, but you could definitely substitute store bought in its place." -- Hannah Queen

Ingredients

  • Martha Stewart's Pie Crust (makes 2) From "Everyday Food"
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • Pop Tarts:
  • 2 pie crusts
  • 1 jar of your favorite Peanut Butter & Co. peanut butter (I’ve used Dark Chocolate Dreams, White Chocolate Wonderful and Cinnamon Raisin Swirl)
  • 1 cup powdered sugar
  • 2 3 tablespoons milk
  • Sprinkles, optional

Directions

  • To make pie crust: In a food processor, pulse flour with salt and sugar. Add the butter.
  • Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
  • Add ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
  • Turn out onto a work surface; knead once or twice, until dough comes together. Divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate at least one hour or up to three days.
  • To make Pop Tarts: Preheat oven to 350°F.
  • Roll out pie crusts to 1/8 inch thickness. Cut each pie crust into 4 rectangles. Place 1 heaping tablespoon of peanut butter onto the center of one of the rectangles, cover with another rectangle. Press down edges of the dough with a fork. Gently place onto a greased baking sheet. Repeat with the rest of the dough.
  • Bake for 20-25 minutes, or until golden brown. Cool on rack.
  • While your pop tarts are cooking, make your glaze. In a medium bowl, add the powdered sugar. Whisk to remove any clumps. Add milk a tablespoon at a time, whisking vigorously after each addition, until you reach a spreadable consistency.
  • When the pop tarts have cooled, top them with glaze and sprinkles! You can store in an airtight container for up to 3 days.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections