Pies & Tarts

Peanut Butter & Jam Pop Tarts

I used to love pop tarts when I was younger. I was fascinated by all the different flavors and how easy and fast they were to make in the toaster. These homemade pop tarts take a little more effort because they obviously aren’t made in the toaster, but they’re really quick to make and taste even better than the store-bought kind. For breakfast, who doesn’t love a peanut butter and jam sandwich? These taste just like a real pb&j sandwich except the pie crust which makes them super delicious. You get the flaky, butter and rich crust and then a gooey, smooth, peanut butter and jam center.

One of the best parts about a pop tart was always the glaze on top. The glaze on these is a simple royal glaze made with pink vegan food coloring and topped with sprinkles. Sprinkles make everything taste and look better.

I hope you try this recipe out! It’s so fast and easy, and you’ll never want to buy store-bought pop tarts again!

Peanut Butter & Jelly Pop Tarts Peanut Butter & Jelly Pop Tarts Peanut Butter & Jelly Pop Tarts Peanut Butter & Jelly Pop Tarts Peanut Butter & Jelly Pop Tarts

Peanut Butter & Jam Pop Tarts

Print Recipe
Serves: 6 Cooking Time: 40 minutes

Ingredients

  • 2 sheets of frozen or homemade pie crust
  • 6 tsp creamy or crunchy peanut butter
  • 6 tsp strawberry jam
  • 1 cup organic confectioners sugar
  • 2 tsp vanilla flavoring
  • 2 tbsp almond milk
  • 1 drop pink vegan food dye
  • vegan confetti sprinkles

Instructions

1

Preheat the oven to 400f.

2

Roll the pie crust dough 1/4" thick. Try to roll it out rectangularly so you can easily cut rectangular shapes out. Make sure all the cut out dough pieces are the same size.

3

Place the bottom pieces of the pie dough on a parchment lined baking sheet. Put one tsp of peanut butter on one side, and one tsp of strawberry jam on the other, leaving about 1/2" around the edges. Place the top piece of the pie dough on top and use a fork to seal the edges together so the filling doesn't come out when cooking. You can cut around the edges once the pop tarts are sealed if you want clean/straight edges.

4

Repeat the steps above until you don't have any dough left. You can knead any excess dough and re-roll until you've made all the pop tarts. Bake for 15-20 minutes, or until the crust has turned golden brown. Allow to completely cool before icing.

5

Sift 1 cup of confectioners sugar into a medium bowl. Add the vanilla flavoring, almond milk, and drop of pink vegan food dye. Mix until the icing is thick but able to still be spread easily. Pour into a piping bag, drizzle the cooled pop tarts, and top with vegan confetti sprinkles.

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