Homemade Peanut Butter Pop Tarts
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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.
Prep time: 1 hr 15 min (includes 1 hour refrigeration time for dough)
Cook Time: 20 minutes
Total time: 1 hour and 35 minutes
Yields: 4 large pop tarts
Martha Stewart’s Pie Crust (makes 2)
From Everyday Food
2 ½ cups all-purpose four
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 cup ice water
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
To make pie crust
1. In a food processor, pulse flour with salt and sugar. Add the butter.
2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
3. 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.
4. 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
1. Preheat oven to 350°F.
2. 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.
3. Bake for 20-25 minutes, or until golden brown. Cool on rack.
4. 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.
5. When the pop tarts have cooled, top them with glaze and sprinkles!
You can store in an airtight container for up to 3 days.