Peanut Butter Filled Chocolate Pop Tart
If you love pop tarts but not the long list of ingredients in the store bought version, this recipe is for you. These simple to make, delicious tarts give you control over what you and your family eat without giving up the foods you enjoy. This recipe is for a chocolate crust but the crust can easily be swapped for a plain pie crust and the filling swapped for delicious homemade jam.
Equipment
- 1 set measuring cups and spoons
- 1 medium bowl
- 1 mixing spoon
- 1 silicone pastry mat optional
- 1 cookie sheet
- 1 pastry brush
- parchment paper
- 1 fork
Ingredients
Pie Crust
- 2 cups all purpose flour
- ⅔ tsp salt
- 1 tsp baking powder
- ¾ cup vegetable shortening
- ½ cup very cold water
- ¼ cup cocoa powder for chocolate crust
Peanut Butter Filling
- ½ cup creamy peanut butter
- ¼ cup confectionary sugar
- 1 tbsp brown sugar
- ½ tsp vanilla
- a pinch of salt
Egg Wash
- 1 egg, beaten with a splash of water to make egg wash
Instructions
- Preheat oven to 350℉
Pie Crust
- Mix flour, salt, baking powder and cocoa together in the bowl
- Add shortening and cut in until no large clumps remain
- Add cold water and mix by hand until it forms a soft dough
- Separate dough in half (for top and bottoms of pop tarts) and rough our into two rectangles. (I like to roll it on parchment paper to help with moving it onto the baking sheets) Cut into rectangles of your desired size. If you want you can cut off uneven edges and re-roll leftover dough to form more uniform shapes.
Peanut Butter Filling
- Combine peanut butter, confectionary sugar, brown sugar, vanilla and salt until it is a smooth creamy texture with no lumps of confectionary sugar
Making the Tarts
- Place half of the cut dough pieces onto a parchment paper lined cookie sheet
- Scoop 1 to 2 Tablespoons of filling into the middle of the rectangles of dough, spreading it out leaving ½ inch along all edges
- Brush around the edges of the pastry with the egg wash
- Place the remaining dough pieces onto of each and press down edges with a fork to seal. Pierce the tops of the tarts at least three times to allow steam to escape during baking.
- Use remaining egg wash to brush over the tops of the finished tarts
- Bake in preheated 350℉ oven for 20 to 30 minutes until crust is golden brown.
- Remove from oven and place on cooling rack for about 15 minutes before eating as filling will be Very Hot.
- These can remain at room temperature, stored in an airtight container for up to 3 days or can be frozen for up to 3 months
Notes
This recipe can be modified easily by using your favorite pie crust and some jam to make your favorite flavor pop tart. You can frost the tops or eat them plain, whichever you prefer.