DIY Chocolate Peanut Butter Fudge Pop-Tarts Recipe :-Honestly, I have no idea why it is the case. Perhaps it’s the entire thing about going back to school, or perhaps it’s the fact that September is the month that reminds me of beginning to bake indulgent things? Regardless of the circumstances, whenever September rolls around, I can’t help but think about pop-tarts. Do you remember when I made the chocolate fudge version of these pop-tarts, which was like two years ago? Do you remember it? This dish is one of the most popular ones on this website, and there is a good reason for that: for the simple reason that they are the greatest. The fudge filling, after all, is the most important part.
DIY Chocolate Peanut Butter Fudge Pop-Tarts RecipeÂ
Advertisement
Ingredients:
- 12 pop tarts can be made with these ingredients.
- Creamy peanut butter equaling one cup
- Peanut butter, creamy, one spoonful
- 1/4 cup of peanut butter that has been warmed and is creamy
- two tablespoons of powdered sugar powder
- 2 teaspoons of essence of vanilla bean
- 3 and a half cups of flour
- Cocoa powder, unsweetened, three teaspoons per serving
- Powdered sugar, two cups’ worth
- There are two tablespoons of meringue powder.
- Vanilla extract, one tablespoon
- Cocoa powder is equal to two tablespoons.
- The amount of melted dark or milk chocolate is two ounces.
- butter that has been softened to a tbsp
- 1 and a half tablespoons of cold butter sticks.
- cut into pieces measuring half an inch in size equaling twelvea further five components are shown.
Instructions:
- Parchment paper should be used to line two baking sheets.
- The peanut butter fudge filling can be made by combining the peanut butter, two tablespoons of butter, powdered sugar, and vanilla extract in a mixing dish and beating them together until they are smooth and creamy. Put aside for later.
- Put the flour, cocoa powder, sugar, and salt into a large mixing basin and mix them together carefully. To make the mixture crumbly, add chunks of
- butter and mix it with a pastry blender or your fingertips until it is completely incorporated. After the mixture has been moistened and a dough has formed, gradually add the water to the mixture.
- The dough should be placed either on a surface that has been lightly dusted with flour or in between two large sheets of parchment paper. Next, roll out to a thickness of one eighth of an inch.
- Form the dough into rectangles that are approximately 6 1/2 inches by 4 1/2 inches. A heaping tablespoon of the peanut butter filling should be evenly distributed across one half of the rectangle.
- The remaining half of the dough should be placed on top of the filling, and the sides should be sealed by crimping them with the back of a fork. Repeat until all of the dough has been utilized.
- re-rolling the scraps to create additional rectangles and preserving the leftovers for later use. Wrap the baking sheets in plastic wrap and store them in the refrigerator for thirty minutes to one hour.
- Preheat the oven to a temperature of 400 degrees Fahrenheit.
- The pop-tarts should be baked for ten to twelve minutes. Completely cool before applying the frosting.
- The icing should be made while the pop-tarts are cooling. Powdered sugar, meringue powder, vanilla extract, cocoa powder, and three tablespoons of water should be mixed together in the bowl of a stand mixer for approximately seven to ten minutes at a medium speed, until just before the
- formation of peaks. Mix in the chocolate that has been melted. The frosting should be thinned with water if it appears to be overly thick. I discovered that five tablespoons of water was plenty.
- Put a very thin layer of the frosting on top of the pop-tarts when they have cooled down. After allowing the frosting to harden for ten minutes, you can then drizzle it with peanut butter that has been warmed and sprinkle it with either coarse salt or coarse sugar, if you so want.
- After placing the tart on a baking pan, wait approximately two hours for it to firm without being covered. Put in a jar that can be sealed and keep for up to a week.
Advertisement
Notes:
- Frosted pop-tarts should not be placed in the toaster since the frosting will melt. I do not recommend doing so. If you want to toast the pop-tarts, start by removing the icing off them, then toast them, and finally, add the frosting right before you eat them.
- Adapted from my recipe for handmade chocolate fudge pop tarts, which can be found at https://www.halfbakedharvest.com/homemade-chocolate-fudge-poptarts.