Growing up...poptarts were my thing.
Then when I got to high school and realized how many calories were in them I almost had a panic attack.
There's a ton of calories and fats in those boys.
So I stopped eating them.
Now I MAKE THEM!
This was my first try and I can't wait to make more kinds!
And of course I put Peanut Butter in them!
I'm a die hard fan.
And what else could make this poptart anymore luxurious?
I don't know why I didn't pile on more - I guess I was being cautious - being my first time making them.
What was I thinking?!
You can add really any kind of filling.
I amost went the PB&J route but I turned for the chocolate.
Pumpkin pie filling would be FABulous
Or cherry preserves and almonds?
Oo! What about Cream Cheese and Prosciutto?
You can really put whatever you want in them.
Can go savory or sweet. Have fun with it!
And wanna know the best part???
You use pre-made pie crust dough!!!
I KNOWWWWW - who am I? To not slave over the oh-so-evil homemade pie crust? Well I'll tell you had no time for that.
Homemade goes such a long way but takes a ton of effort and time.
And when you're like me - hungry and no patience left - you get the alternative!
These are super easy!
Oh aren't they just so perfect.
No icing needed on these babes!
Maybe on my next ones.
1 package of pre made pie dough (comes with 2)
1/2 c good creamy peanut butter
3-4 Tbs cream
1/4 c mini chocolate chips (I used Ghiradelli)
3 Tbs melted butter
Preheat oven to 350 degrres
Line a large baking sheet with parchment paper
Bring the pie dough to room temp - roll open - and use a rolling pin to make them a little bit bigger.
Now to cut the squares I cut off the rounded edges of the pie dough to form a square and from there, cutting my squares.
Any scraps of pie dough left over I rolled out again and cut more squares.
This makes about 8 poptarts, total of 16 squares.
For the size of my poptarts I would say they were 5 inches long and 2 1/2 inches thick.
Now when they are all cut, pair them up so you have a top and bottom layer.
Mix together the cream and peanut butter. The cream helps to prevent the peanut butter from drying out while baking.
Lay down 8 squares on the parchment paper, dollop with 1 Tbs of peanut butter, smear leaving some room on the edges to crimp, sprinkle with chocoalte chips and top with the remaining douch sqaure.
When all are finished, use a fork to crimp both edges together for each poptart.
Poke a few holes in your poptarts - so they don't bubble up - using a fork and then brush with a little melted butter.
Bake for 15 minutes until lightly browned.