The best thing about homemade pop-tarts? Creating your own flavors! Try this version with peanut butter filling and a chocolate glaze.
I know I said I planned to continue on with #PBchocSat even when it looked like the Big Ten Conference wasn’t going to have a season. And I did post once… but then they announced the season would begin in late October and I let myself slack off.
But it’s now late October and football starts today!
Since our first game is at noon (against Nebraska) I decided to start with a little morning treat – pop-tarts! I guess I should call them “toaster pastries” as “pop-tart” is a brand name, but does anyone ever call them toaster pastries?
Besides, I didn’t make them in a toaster!
I considered making the crust either peanut butter or chocolate flavored, but decided to stick to classic crust. This way the chocolate glaze, flaky butter crust, and creamy peanut butter filling could all stand out on their own while also work so well together.
Besides these are rich enough already as they are! Not that I am known for shying away from loading up on the rich factor. But once I have to say the less rich version is more than enough to satisfy my cravings.
One year ago: Creamy Poblano Bacon Gravy
Two years ago: The Spiffy Wedding Highlights
Four years ago: Baked Penne with Slow Cooker Bolognese
Five years ago: White Chocolate Peanut Butter Mousse
Six years ago: White Chocolate Reese’s Pumpkin Blondies
Seven years ago: Sunny Anderson’s Spicy Macaroni and Cheese
Eight years ago: Chicken in Basil Cream Sauce
Nine years ago: Oatmeal Cookie Pancakes
- 2-1/2 cups flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup cold shortening, cut into cubes
- 1/2 cup cold milk + 1 tsp white vinegar
PEANUT BUTTER FILLING
- 1 cup creamy peanut butter
- 2 Tbsp unsalted butter, room temperature
- 2 Tbsp powdered sugar
- 2 tsp vanilla extract
- 3 oz. semisweet chocolate, chopped
- 2 Tbsp creamy peanut butter
- 1/4 cup heavy cream
- Made the crust: In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
- Add milk mixture, stirring (or pulsing) until a dough forms. Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes or overnight.
- Make the filling: In a medium bowl, mix peanut butter, butter, powdered sugar, and vanilla.
- On a lightly floured surface, roll one chilled dough into a 10-inch square. Cut into 3 equal rectangles (approximately 3.5×10-inches).
- Spread a tablespoon of filling onto half of each rectangle, leaving a 1/2-inch border. Brush the edges with water, fold the dough over the filling and seal the edges using a fork. Place onto a parchment lined baking sheet. Repeat with the remaining dough and filling. Then chill for 30 minutes to an hour.
- Meanwhile, preheat the oven to 400 degrees F.
- Bake for 8-10 minutes, or until just starting to turn golden. Cool completely before frosting.
- Make the glaze: Place the chocolate chips and peanut butter in a metal bowl. Microwave heavy cream for 1 minute or until it starts to boil and pour over chocolate chips. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, allow to sit for a few minutes until it starts to thicken.
- Spoon or brush the glaze on top of the cooled pop-tarts (drizzle with peanut butter and sprinkle coarse salt or coarse sugar if desired). Allow to harden, about 2 hours, before serving. Store in a sealed container.
Source: Pie crust from my Caramel Apple Pie, filling adapted from my Buckeye Candies, and glaze halved from my Dark Chocolate Peanut Butter Cup Cake. Technique adapted from my BBQ Hand Pies with Beer Cheese Dip.