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.