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Pop-Tarts has “gone nutty” with two new additions
It’s crazy to think that it took Pop-Tarts so long to re-release some peanut butter varieties (we’ve been spreading the stuff on strawberry Pop-Tarts ever since they discontinued the peanut butter and jelly variety in 1986), but they’ve finally gone ahead and released not one but two new flavors: Peanut Butter and Frosted Chocolate Peanut Butter.
The items, which have officially hit the shelves at most local retailers, were the most requested flavors, parent company Kellogg said in a release. The peanut butter flavor fills their regular pastry stuff with creamy peanut butter, and the chocolate one uses a chocolate pastry crust and chocolate frosting.
To spread the word, Pop-Tarts representatives (the ‘Toasting Team,’ they’re called) have taken to the streets, driving cross country in a toaster-shaped truck (which exists) to hand out free samples. You can track their tour schedule via their Facebook page, and if you feel inclined to tweet about the products, make sure you include the hashtag #CrazyGoodPB.
Did you know tomorrow is National Pie Day? No wait, I got that wrong. National Pi day.
First of all, why National Pi/e Day couldn’t be on the same day makes no sense to me. Because everybody knows that on National Pi Day, you make pies. So in honor of this very special day, I had to share a pie with you all! And not just any pie: Mini Pop Tarts loaded with jelly and topped with a sweet peanut butter icing and chopped peanuts. Oh MAN are these babies delicious! And so cute. Mini = instant cuteness.
Also, mini means you can eat twice as many, because they’re small. AmIright?
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 cup chilled unsalted butter, cut into cubes
- ½ teaspoon vanilla extract
- ¼ cup cold water
- ¼ cup unsalted butter, softened
- ¼ cup white sugar
- 2 tablespoons ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
Divide dough into 2 pieces and wrap with plastic wrap chill until firm, at least 1 hour.
Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
Arrange pastries on the lined baking sheets.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
Peanut butter s'mores pop tarts
Omg I love a s’more occasion because it means it’s warm enough to sit outside but not so warm that you’d overheat near a bonfire. It’s a similar pleasure to having the temperature of your house on the colder side just so you can wear your coziest sweatshirts.
I made these s’mores pop tarts last month for Eggboy’s cousin Sarah’s bridal shower. She’s getting married at a ranch in the Tetons next week and I cannot wait. We are staying one night in Jackson Hole, which will be my first time to Wyoming, and then driving to the ranch to hike and celebrate. Where do I need to eat brunch in Jackson Hole.
There are some very specific things I need to talk to you about with these pop tarts. I’m going to do this in list form:
- The magic is in the crust! It is a pie crust dressed up as a graham cracker and the measurements below are such that the crust remains thick. It’s true that I have a complicated relationship with pie crust and that I am so not opposed to using store bought pie dough in situations where the fillings carry the dish, however, 1) this crust is truly magical and nutty and oomphed up with cinnamon and nutmeg, and 2) the fillings require no preparation so the crust is the only place where you need to exert energy. It’s so good!
- An unfortunate thing about marshmallows is that they really can be too sweet. It’s one reason why Lily doesn’t like them. But between the crust, which is not very sweet, and the unsweetened peanut butter, there is a really nice balance that happens in this tart that I think Lily and others alike would approve of. Where these tarts leave off in sweetness, they pick up in nuttiness from the peanut butter. Obviously almond butter or another nut butter or tahini would also be great here.
- Real marshmallows alone do not werk! They are firmed up with gelatin, which melts down to complete liquid in the oven and has a very, very high chance of oozing out. However, if they do stay put in the tart then when they cool back down to room temp, they leave you with some of that signature s’mores chewiness. Marshmallow fluff, on the other hand, does the opposite of all of that. It is thickened with egg whites and therefore gets firm in the heat of the oven so there’s little risk of that oozing out but then when it cools you don’t have the chewy marshmallow texture. My solution is to use both. Fluff to lock in the marshmallows, marshmallows to provide chewiness, and both to provide flavor. You can make both from scratch if you’re truly feeling extra (this fluff rules), or you can make neither from scratch. Just do whatever option will leave you with enough energy to make the pie crust because that really is the most important part of this picture.
- To me, Hershey’s bars are a very important part of a s’more. The waxy texture and milk chocolate flavor are what I latch onto when I dream of a s’more and that’s just how I am. You might have a need for a fancy chocolate and that’s fine, you do you. I’ve opted to use a straight up piece of the chocolate bar here rather than using a chocolate spread because I like how it firms back up when the tarts cool. (I also like my chocolate croissants this way, with a full on hard chocolate bar in the middle. It’s texturally more exciting to me than a soft spread. It makes me want to eat a chocolate bar sandwich. We’re getting off topic.)
Peanut Butter S’mores Pop Tarts
1 1/2 c (195g) all-purpose flour
1 c (130g) whole wheat flour
1/4 c (50g) sugar
1 tsp kosher salt
1 tsp ground cinnamon
A few passes of nutmeg
18 tb (253g) unsalted butter, cold and cubed
1/4 c ice cold water
About 1/4 c (65g) unsweetened peanut butter (I like Smucker’s All-Natural)
2 hershey’s milk chocolate bars
About 3/4 c (60g) marshmallow fluff
30 mini marshmallows
1 egg, beaten
1 c (120g) powdered sugar
1/4 c (30g) unsweetened cocoa powder
2 tb whole milk
A pinch of kosher salt
In a food processor, pulse to combine the flours, sugar, salt, cinnamon, and nutmeg. Add the butter and pulse until pea-sized (a few larger bits are ok). Drizzle in the water and continue to pulse until the dough starts to come together. It may still look crumbly but it’s ready when it sticks together if you squeeze a handful of it together. Turn it out onto a clean surface and use your hands to smush it all together into a ball. Divide it in half and pat out into discs. Wrap in plastic wrap and refrigerate for 30 minutes or up to a day or two.
Preheat the oven to 425ºf. Line two pans with parchment and set aside.
On a lightly floured surface, working with one dough disc at a time and dusting with additional flour as needed to prevent it from sticking, roll it out until it’s just under 1/4” thick (3/16” is ideal but I don’t mean to freak you out with such an odd measurement). Cut out 10 3” squares, re-rolling scraps, and arrange them on the baking sheets at least 1” apart. Top each with a heaping teaspoon of peanut butter, 2 chocolate rectangles, about a tablespoon of marshmallow fluff, and 3 mini marshmallows. I recommend adding the marshmallow fluff by piping it out of a piping bag or a ziploc bag with the corner cut off. It makes this process cleaner and allows you to make a little border that will hold in your mini marshmallows. (See the gif above as a reference.) And you can eyeball the tablespoon measurement, it doesn’t need to be exact.
Roll out the remaining dough disc along with any scraps from the first disc and cut out 3 1/2” squares, re-rolling scraps as needed. Brush the edges of the bottom squares with a thin layer of egg wash and top with a larger square. Pinch the edges to seal well and crimp with a fork to ensure that they’re sealed. Trim the edges if desired so that they line up cleanly. Poke a few holes in the top with a fork and brush the tops with egg wash. Bake until golden brown begin checking for doneness at 16 minutes. Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
To make the glaze, combine all ingredients and mix until smooth.
Top the tarts with glaze and sprinkles and enjoy! These will keep for a couple of days at room temperature.
Peanut Butter and Jelly Pop Tarts
Homemade copycat Pop Tart recipe using pre-made pie crust, fruit preserves or jam filling and peanut butter icing! The kids will love it!
- FOR THE POP TART:
- 1 package Refrigerated Pie Crusts, 2 Count Package
- 3 Tablespoons Fruit Preserves Or Jam
- Candy Sprinkles, For Topping (optional)
- FOR THE FROSTING:
- 2-½ Tablespoons Water
- 1-½ Tablespoon Creamy Peanut Butter
- ⅔ cups Powdered Sugar
1. Preheat oven to 400 F.
2. Unroll the pie crust on a smooth surface, then cut into 16 equally sized rectangles (recipe makes about 8 pastries).
3. Drop about a teaspoon of fruit preserves or jam in the middle of one rectangle.
4. Place another rectangle on top and press the sides together. Make sure to seal them, as jam can escape during baking.
5. Use a fork to pinch the sides together once they’re sealed.
6. Once they’re all assembled place them on a parchment paper lined cookie sheet.
7. Place in the oven and set your timer for about 12 minutes.
8. While the pastries are baking, prepare your icing. Add water, peanut butter and powdered sugar into a bowl, and stir together until smooth.
9. When they are done remove the sheet of pastries from the oven. Let the pastries cool for a few minutes before you start icing, you want to add the icing while the pastries are still semi-warm. As they cool the icing will harden.
10. Add your sprinkles while the icing is still wet so they stick!
- ½ cup shortening
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ½ cup peanut butter
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 12 miniature chocolate covered peanut butter cups, unwrapped
- 1 cup frozen whipped topping, thawed
In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt stir this into the creamed mixture. Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
Roll the dough into walnut sized balls and place into mini muffin cups flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Begin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.
Process until the cookies are finely ground and set aside.
In a medium microwave-safe bowl, melt the butter. Add the chocolate pieces.
Stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)
Add the cookie crumbs and stir until evenly combined.
Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.
Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.
Beat on medium speed until well-blended, a few minutes.
In another large bowl, using an electric mixer, whip the cream until stiff peaks form.
Add one-third of the whipped cream to the peanut butter mixture.
Beat on low speed to combine.
Using a large rubber spatula, fold until evenly combined.
The filling should be nice and light.
Spoon the filling into the crust.
Smooth the surface and refrigerate, uncovered, for about 1 hour.
Once the pie has cooled, make the chocolate topping. In a medium microwave-safe bowl, combine the chocolate with the heavy cream.
Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool until barely warm, stirring occasionally.
Spread the chocolate topping over the chilled peanut butter filling.
Sprinkle the chopped peanuts around the edges of the pie.
Chill, uncovered, in the refrigerator for 3 more hours.
To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knifer clean between each cut. Serve chilled.
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Why no "print" option? Too long to copy!
In another article, "onegreenplanet" shows a starving Sumatran (sp?) baby elephant trying to find something to eat in the palm fields. The article goes on in telling us how despicable it is that the world’s ever-growing consumption of products made with palm oil is causing football-field-sized swaths of forest to be cut down every few minutes just to plant palm. This in turn decimates the elephants’ ecosystem. Therefore, we should not purchase products made with palm oil in an effort to preserve the elephants’ "living space," for lack of another word besides "ecosystem" again. The gist to this? 95% of peanut butters are made with palm oil. No offense to the author of this recipe, but "onegreenplanet" really does need to make up its collaborative mind and do some cross-checking before they report such contradictory articles. This is merely MHO.
Chocolate Protein Pop Tart Filling and Frosting
For the protein pop tart filling and frosting, it&rsquos almost as easy as the dough. You&rsquoll need to melt down some chocolate chips and mix them with a bit of almond milk (or your choice of liquid), protein powder, and cocoa powder. I always use vanilla protein powder and add cocoa powder (flavor and multi-purpose use of vanilla protein vs chocolate preferences) but if you want to just use chocolate protein powder, that&rsquos totally fine.
- 3 oz. (113 g) unsalted butter
- 2.3 oz. (70 g) fine sugar or caster sugar
- 2.3 oz. (70 g) brown sugar
- 1 large egg
- 8 oz. (250 g) creamy and salted peanut butter
- 6 oz. (192 g) all-purpose flour
- 1/2 tsp baking soda
- Preheat oven to 180°C (356°F). Line two (2) baking sheets with parchment paper.
- Beat the butter and both sugar until light and fluffy. Add in the egg and continue to beat. Add the peanut butter, mix until creamy. Fold in the flour and baking soda. Mix well to form a dough. (Do not over mix.)
- Divide the dough to 40 balls. Use the back of a fork to form the criss cross pattern on the cookies.
- Bake in the oven for 15 to 18 minutes, or until the cookies turn slightly brown.
- Let cool and you may store the peanut butter cookies in an air tight container for up to a week.