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


  • 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



Preheat the oven to 400f.


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.


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.


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.


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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