Homemade peanut butter pop tarts are infinitely better than any you can buy at the store. These might not be as quick as most of our recipes, but it's worth every bit of time you put into them!
We've been making these homemade pop tarts for years at our house, and they're always the first thing to disappear. I started making them years ago when the kids were little; it was something they could help with and was the perfect activity when hosting playdates.
They're also a great addition to a brunch, especially if there will be kids there. I like to make them with a few different brunch dishes, usually a cottage cheese egg bake and baked oatmeal cups. That way there's something for everyone!
Our favorite filling mixin is marshmallow fluff, and it's how I've written the instructions. The recipe is so versatile though, so try something different if you prefer! I've also let everyone choose their own fillings and just dolloped the fluff, jam, chocolate chips, etc. on top of the peanut butter instead of mixing it together.
On top of all that, peanut butter pop tarts are absolutely delicious! Warm, melty, creamy peanut butter pairs perfectly with the flaky pastry shell. The nuts sprinkled on top add the perfect texture. And did I mention they're convenient since they're basically a portable dessert or snack?
Ingredients
- Flour: The outer shell of peanut butter pop tarts is a flaky pastry dough, much like a pie crust. To prepare the dough, all-purpose flour works best here.
- Butter: Unsalted is the way to go here, and please skip the butter spreads (they will not get the job done and the end result won't be the same). As the pastry bakes, the butter melts and creates steam, creating air pockets in the dough that result in irresistibly flaky layers.
- Marshmallow fluff: The light and fluffy topping has the taste and consistency of melted marshmallows. It's available at most grocery stores here in the US.
- Peanut butter: We prefer to use creamy peanut butter, although crunchy is fine if you wish to add a little texture. As for the type, I recommend the standard store-bought peanut butter that you spread on white bread for peanut butter and jelly sandwiches instead of the natural or homemade kind, as it doesn't separate and isn't runny.
- Cocoa powder: Cocoa powder, powdered sugar, and a few other ingredients combine to make the chocolatey icing that tops each pop tart. Use natural cocoa powder or Dutch process for a deep, almost black color.
Check out the recipe card below for a complete ingredients list with measurements.
Instructions
The most challenging part of making peanut butter pop tarts is making the dough, which isn't difficult at all (the most labor-intensive step is cutting the butter into the flour, promise). Waiting for these to bake might be even more challenging!
- Prepare the dough: Mix the dry ingredients, then cut the butter into the flour using two forks or do it by hand. Just work quickly if using your hands since your body heat can melt the butter. Afterward, slowly drizzle in ice water, in one-tablespoon increments, as you mix until the dough clumps.
- Form and chill: Form the dough into a ball, divide the ball in half, flatten each half so you have flattened disks, then tightly wrap each disk in plastic. Chill the dough in the fridge for at least an hour.
- Roll and trim: Working with one at a time, roll each disk out into a 9×12 inch rectangle, trim the edges, cut in half lengthwise, then into thirds diagonally.
- Fill and seal: Fold the peanut butter and marshmallow fluff to make the pop tart filling, add a tablespoon of filling to the center of each pop tart, and seal with the tines of a fork.
- Freeze and bake: Briefly freeze, then brush the tops with egg wash and bake. Cold butter plus a hot oven will yield flaky pop tarts.
- Finish: Peanut butter pop tarts aren't pop tarts without the icing. Sprinkle chopped nuts over the top of each pastry before the icing sets.
Variations
We love these peanut butter pop tarts mixed with marshmallow fluff, but it's nice to switch things up sometimes! Try giving one of these a try instead:
- chocolate chips or chunks
- finely chopped peanut butter cups
- strawberry or raspberry jam (dollop on top instead of mixing it in)
- toffee bits
- crushed pretzels
- crushed oreos
- crushed graham crackers
Make Ahead
Peanut butter pop tarts are great make-ahead treats. You can prepare the dough in advance and refrigerate it overnight or freeze it for up to two weeks. The dough is the most labor-intensive part aside from assembly, so this really cuts down on time when you're ready to bake them.
If you make the entire batch, store the pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.
We like to reheat them in an air fryer or a 375°F oven for 2-3 minutes (keep an eye on the icing and remove them if it starts to get too melted). A microwave will work, too, but be aware that they'll get soft if reheated this way.
Freezing Homemade Pop Tarts
Homemade pop tarts freeze really well, both baked and unbaked. They're actually a great make-ahead pastry!
Here's how to do it depending on when you want to freeze them:
Freezing Unbaked Pop Tarts
- Make the pop tarts just up to before baking them, and omit the egg wash for now.
- Place them on a parchment-lined baking sheet in a single layer.
- Freeze them until they're solid, about 1-2 hours.
- Transfer them to a freezer bag or airtight container and freeze for up to 3 months.
To Bake From Frozen:
- No need to thaw.
- Brush with the egg wash straight from the freezer.
- Bake at the same temperature, adding about 3-5 extra minutes.
Freezing Baked Pop Tarts
- Bake the pop tarts and allow them to cool completely. Skip icing them for now.
- Wrap each pop tart individually in plastic wrap.
- Store them in a freezer bag and freeze them for up to 2 months.
To Reheat:
- In the oven: 350°F for 8-12 minutes.
- Air fryer: 325°F for 3-5 minutes.
- Microwave: Not recommended.
Once they're reheated to your liking, spread them with the icing and sprinkle with the nuts.
Tips
- Freeze them in a single layer first so they don't stick together.
- Make sure the edges are sealed well to avoid the filling from leaking out.
- Label with the filling flavor and the date you froze them.
- You can also add a sheet of parchment between any layers so they don't stick together.
Related Recipes
Looking for more delicious dessert recipes? Try these:
Peanut Butter Pop Tarts
Homemade pop tarts are so much better than store-bought! Don't let the instructions intimidate you - these come together easily once the dough is made.
Ingredients
Pop Tart Dough
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoon salt
- 12 tablespoons chilled unsalted butter, cut into small cubes
- ½ cup ice water
Egg Wash
- 1 tablespoon water
- 1 egg
Filling
- ½ cup peanut butter
- ½ cup marshmallow fluff (or another mixin; see notes below)
Icing
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons water
Toppings
- 2 tablespoons peanut butter
- 1 tablespoon heavy cream
- ¼ cup crushed nuts (peanuts, hazelnuts, etc.)
Instructions
- Whisk the flour and salt together in a large bowl. Add the cubed, cold unsalted butter. Using two forks, cut the butter into the flour until the mixture resembles coarse meal.
- Measure ½ cup of ice and water in a glass. The ice helps the fats stay chill and keeps the pastry nice and flakey.
- Slowly drizzle in the very cold water to the flour mixture, 1 tablespoon at a time, stirring after every tablespoon of water that you add. Stop adding water when the dough begins to clump. Do not add any more water than needed.
- Turn the dough onto a floured work surface and knead it with your hands. The dough should come together easily and should not feel overly sticky.
- Form the dough into a ball, divide it in half, then flatten each half into 1-inch thick discs using your hands. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
- Once the dough has chilled, take one disk out of the fridge and let it stand for 3-5 minutes.
- Roll it out onto a floured surface into a large rectangle (about 9x12) and transfer the dough to a parchment- lined baking sheet.
- Trim the edges then cut in half lengthwise, and into thirds horizontally. This should form 9 rectangular pieces. Repeat these steps with the other half of the dough then place both baking sheets in the refrigerator.
- Preheat the oven to 350°F.
- Meanwhile, mix the peanut butter and marshmallow fluff together in a medium-sized mixing bowl.
- Remove both of the baking sheets from the refrigerator. Using a small ice cream scoop or spoon, add about 1 tablespoon of filling to the center of each pop tart (do this to only 1 of the baking sheets).
- Take the second sheet (without filling) and place the pop tart dough on top of the halves with filling. Whisk the egg and water together for the egg wash, and brush the tops of the pop tarts.
- Seal the edges together using your fingers, then use a fork to make the edge marks. Place the pop tarts in the freezer for about 5 minutes.
- Bake the pop tarts for about 22-28 minutes, or until they're golden brown.
- Meanwhile, mix together the icing ingredients in a small bowl. Remove the pop tarts from the oven and allow them to cool slightly. Spread the icing on top and immediately sprinkle with chopped nuts before the icing sets.
Notes
If you'd prefer to use something other than marshmallow fluff, you can also try one of these:
- chocolate chips or chunks
- finely chopped peanut butter cups
- strawberry or raspberry jam (dollop on top instead of mixing it in)
- toffee bits
- crushed pretzels
- crushed oreos
- crushed graham crackers
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 671Total Fat: 30gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 63mgSodium: 427mgCarbohydrates: 88gFiber: 5gSugar: 23gProtein: 15g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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