You’re just 30 minutes away from mastering and devouring a warm, fresh treat starring everyone’s favorite childhood couple: peanut butter and jelly. Making your own perfectly portable Pop Tarts for breakfast is ridiculously quick and easy. Best part of this Pop Tart recipe? You can save the leftovers to snack on all week long (if they last longer than a minute out the oven). Pull your ready-made dough out the fridge, slather jam in the center, cover, bake, drizzle with peanut butter frosting, and slay. There ya go—an almost-instant homemade baked Pop Tart recipe sure to please adults and kids alike.
Peanut Butter & Jelly Pop Tarts
1 14-ounce package Pillsbury pie crust
1 jar jelly of your choice (we used strawberry)
2 tablespoons peanut butter
1 or 2 tablespoons milk
¼ cup confectioner’s sugar
How to Make It
Preheat oven to 425°F.
Unwrap the two packaged pie crusts and cut 6 (roughly 3” x 5”) rectangles out of each. Place 3 tablespoons jelly on 6 of the pie crust rectangles and cover each one with the remaining rectangles.
Use the tines of a fork to press the edges of the crusts together. If the crust doesn’t seem to stick, rub a bit of water around the edges before pressing the fork down to seal.
Evenly space the Pop Tarts on a lightly-greased baking sheet. Bake for 12 to 15 minutes, or until golden brown.
While the Pop Tarts are baking, whisk together the peanut butter and 1 tablespoon of milk. Gradually whisk in confectioner’s sugar until no lumps remain and the mixture drizzles in an even stream when the whisk is lifted out of the bowl. Add the remaining tablespoon of milk, if necessary.
Once the Pop Tarts are out the oven, let them cool for 10 minutes, then drizzle with peanut butter glaze and feast.
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