pop tart

A homemade take on the classic treat - so chocolatey!

Homemade Chocolate Peanut Butter Fudge Pop-Tarts.

peanut butter

butter (softened)

sugar

vanilla extract

flour

cocoa powder

salt

butter

water

meringue powder

chocolate

peanut butter (warmed)

salt or sugar (for sprinkling)

Line 2 baking sheets with parchment paper.

To make the peanut butter fudge filling, beat together the peanut butter, 2 tablespoons butter, powdered sugar and vanilla in a mixing bowl until smooth and creamy. Set aside.

In a large mixing bowl, combine the flour, cocoa powder, sugar and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment paper or onto a lightly floured surface. Then roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the peanut butter filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles. Cover the baking sheets and place in the fridge for 30 minutes to 1 hour.

Preheat the oven to 400 degrees F.

Bake the pop-tarts for 10 to 12 minutes. Cool completely before frosting.

While the pop-tarts cool make the frosting. In the bowl of stand mixer, mix the powdered sugar, meringue powder, vanilla, cocoa powder and 3 tablespoons water for about 7-10 minutes on medium speed, until peaks begin to form. Stir in the melted chocolate. If your frosting seems too thick, add water to thin. I found 5 tablespoons of water was good.

Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes and then if desired drizzle with warmed peanut butter and sprinkle with course salt or course sugar. Place on a baking sheet and allow the tart to harden uncovered, about 2 hours. Store in a sealed container for up to 1 week.

This pop tart gingerbread house is so fun to decorate and perfect for the holidays! Once you make a gingerbread house out of pop tarts you&#039;ll never go back to graham crackers again. I&#039;ll share tips and tricks for decorating your gingerbread house with candy and royal icing. 

Pop Tart Gingerbread House

pop tarts

Place 6 pop tarts on the cutting board.

You will be making cuts on 4 out of 6 of the pop tarts. The 2 that aren&#039;t cut are the roof pieces. You can set those 2 pop tarts to the side if you&#039;d like.

Roof

Take 1 pop tart and place it on its side, right next to another pop tart.

Cut on a diagonal from the corner of the pop tart that it on its side, to the center of the middle pop tart. Repeat on the other side.

You should now have a pop tart that looks like a house. Repeat this step so that you have 2 house-shaped pop tarts.

Front and Back Walls

Remember that pop tart that you turned on its side? Go ahead and stand it up again. Place it next to one of the house-shaped pop tarts, lining up the corners, and cut horizontally across. Repeat.

You should now have two roof pieces (un-cut), 2 house-shaped pieces, and 2 wall pieces.

Combine powdered sugar and water to make a royal icing glue. Add water 1/2 teaspoon at a time until desired consistency is achieved (2 1/2 teaspoons works well for me). Spoon icing into a Ziploc bag and cut the tip off. Glue the 4 walls together with icing and hold in place for a minute or so.

Add the roof pieces and hold in place for a minute or so.

Let houses stand AT LEAST 30 minutes before decorating. If making these with kids, assemble the houses the day before you want to decorate them to allow the pop tarts to harden a bit.

Dip decorations into icing or pipe icing onto houses to decorate.

Side Walls

https://content.jwplatform.com/videos/wW9l0QM2.mp4

This pop tart gingerbread house is so fun to decorate and perfect for the holidays! Once you make a gingerbread house out of pop tarts you'll never go back to graham crackers again.

This Frosted Strawberry Pop Tart made with a flaky and buttery puff pastry crust is filled with a sweet, sticky homemade strawberry jam that blows the boxed version out of the park.

Frosted Strawberry Pop Tarts

puff pastry (2 sheets)

strawberries (fresh

cane sugar

lemon juice

cornstarch

almond milk

tbsp sprinkles

red food coloring (optional)

To make jam, heat a sauce pot to medium heat and add fresh strawberries, cane sugar, lemon juice, and water.

Use a berry masher to break down the berries as they heat up. Keep over heat for 10-15 minutes or until most strawberries are mashed.

In a small bowl, combine splash of water with cornstarch and whisk until cornstarch is completely diluted. Then, pour the liquid cornstarch into the jam. Stir.

Remove strawberry jam from the heat and then allow it to chill completely (4-6 hours or overnight for best results). It needs to be jam-like consistency.

For the Jam:

Once your jam is set, take the puff pastry out from the freezer and let thaw and preheat the oven to 400°F.

Use a pizza cutter to slice each puff pastry sheet into 3 columns and 2 rows (the puff pastry comes folded and the 3 columns should be where the creases are. Use a pizza cutter for a smooth cut. You should end up with 12 rectangles total.

Line it with parchment paper and place 6 pastry puffs on a sheet.

Use a spoon to put 2-3 tablespoons of cold strawberry jam on one side of each pastry puff (6 total will have strawberry jam). Leave ¼” - ½” around the perimeter of each rectangle to give room to seal the Pop Tart.

Take a pastry puff rectangle without jam and put it on top of the strawberry jam filled ones. We are assembling the pop tart here. Use a fork to crease the edges of the Pop Tart, sealing the strawberry jam inside. Make sure the edges are secured! We don’t want to lose out on the filling.

Use a silicone brush to brush the top of each pop tart top with egg wash.

Bake for 12-15 minutes or until puff pastry starts to rise and start to get golden brown. If needed, broil them for 2-3 minutes after baking for a golden, buttery brown color.

For the Pop Tart:

While the Pop Tarts bake, make the frosting. In a small bowl, whisk together almond milk and powdered sugar. I recommend mixing ½ of the powder sugar first, and then adding in the second ½ cup. It makes it easier to combine.

Add the SMALLEST, MOST TINY drop of red food coloring for a light pink color.

Once the Pop Tarts have slightly cooled, add the glaze on top and sprinkle with red sprinkles. Enjoy warm or save for later.

For the Frosting:

Top 3 pop tart recipes from across the web

The most viewed pop tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Homemade Chocolate Peanut Butter Fu...

Pop Tart Gingerbread House

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Top 3 pop tart recipes from across the web

The most viewed pop tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Chocolate Peanut Butter Fu...

Pop Tart Gingerbread House

Frosted Strawberry Pop Tarts

The most viewed pop tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine