If you’re ready to relive some childhood magic while enjoying a grown-up upgrade, these Peanut Butter and Jelly Pop Tarts are about to steal your heart. Imagine a buttery, golden pastry packed with creamy peanut butter and sweet, summery jam, all finished with a sweet glaze and rainbow sprinkles. They’re nostalgic comfort food and pure joy bundled into a hand-held treat you’ll want for breakfast, snack time, or anytime a craving hits. Trust me, you’ll want to make a double batch of these crowd-pleasers!
Ingredients You’ll Need
You’ll be astonished at how a few pantry staples come together to create something so irresistible. Each ingredient in this recipe serves a special role, from building a perfect flaky crust to adding that classic pop of flavor and playful color.
- All-purpose flour: Forms the base for a tender, flaky pastry shell.
- Granulated sugar: Adds just a touch of sweetness to balance the crust.
- Salt: Enhances all the flavors and keeps the dough from tasting flat.
- Unsalted butter (cold and cubed): The secret to a buttery crust that shatters with each bite.
- Large egg: Helps bind the dough together for perfect structure.
- Cold water: Keeps the dough chilly, crucial for achieving flakiness.
- Creamy peanut butter: Offers that rich, nutty layer we all crave in a Peanut Butter and Jelly Pop Tart.
- Strawberry or raspberry jam: Brings sweet, tangy brightness and jammy nostalgia to the filling.
- Powdered sugar: The base of your dreamy glaze that sets with a gentle sheen.
- Milk: Thins the glaze just enough for smooth spreading.
- Pure vanilla extract: A tiny splash gives the glaze warmth and character.
- Colorful sprinkles (optional): Not required but 100 percent recommended for that pop tart whimsy!
How to Make Peanut Butter and Jelly Pop Tarts
Step 1: Make the Pastry Dough
Start by whisking together your flour, sugar, and salt in a big mixing bowl. Next, cut in the cold cubed butter using a pastry cutter or your fingertips, working quickly so the butter stays cold. The mixture should look like coarse crumbs—think streusel. In a small bowl, whisk the egg and cold water together, then gently combine with your flour mixture. The dough will just come together; don’t overmix. Divide in half, form into disks, and wrap tightly in plastic wrap. Let your dough disks chill in the refrigerator for at least 30 minutes. This chill time guarantees ultimate flakiness!
Step 2: Prepare Your Baking Station
Once your dough is cool and firm, preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Lightly flour your surface and rolling pin—this helps prevent sticking and keeps the dough from tearing. Grab one chilled disk and get ready to roll!
Step 3: Roll Out and Cut the Dough
Roll out one disk of dough to about 1/8-inch thickness. Use a sharp knife or a pizza cutter to slice the dough into neat rectangles, about 3 x 4 inches. Repeat with the second disk. You should get around 16 rectangles in total, which gives you 8 Pop Tarts after sandwiching the filling.
Step 4: Fill with Peanut Butter and Jelly Goodness
Place half the rectangles on your prepared baking sheet. Spoon about 1 tablespoon of creamy peanut butter in the center, then top with 1 tablespoon of your favorite strawberry or raspberry jam. Be sure to leave a small border all the way around so the filling doesn’t ooze out. Top each with a matching rectangle, and carefully press the edges with a fork to seal.
Step 5: Seal, Vent, and Bake
Once all the pop tarts are assembled, use a fork to prick the tops—this lets steam escape and keeps them from puffing up too much. Slide your sheet into the hot oven and bake for 20 to 25 minutes, or until they’re golden brown and the aroma is pure nostalgia. Let them cool completely before you move on to the sweet finishing touch.
Step 6: Make and Add the Glaze
Whisk together powdered sugar, 1 tablespoon milk (add more only if needed), and vanilla extract until smooth and pourable. Once your Peanut Butter and Jelly Pop Tarts are cool, spread a generous layer of glaze on top. Finish with a flurry of colorful sprinkles if you like—these little touches really make them party-ready!
How to Serve Peanut Butter and Jelly Pop Tarts
Garnishes
There’s just something irresistible about a gleaming glaze topped with rainbow sprinkles, but why stop there? Add chopped roasted peanuts for a salty crunch, a light dusting of powdered sugar for a classic bakery touch, or even a drizzle of extra melted peanut butter for true PB lovers.
Side Dishes
Serve these pop tarts with a big glass of ice-cold milk or your morning coffee for a breakfast bursting with fun. For a brunch spread, pair with fresh fruit, yogurt parfaits, or scrambled eggs—there’s no wrong way to slot these into your morning routine!
Creative Ways to Present
Stack them high for instant wow-factor at a potluck, tuck one into a lunchbox with a sweet note, or wrap in wax paper and twine as adorable gifts. For parties, cut the pop tarts into mini bite-sized squares and serve them as PB&J pastry bites—trust me, they vanish fast!
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter and Jelly Pop Tarts keep beautifully. Just store them in an airtight container at room temperature for up to three days and they’ll stay tender and delicious. They’re perfect for breakfast on-the-go or a secret late-night treat.
Freezing
If you want your stash to last even longer, transfer unglazed, cooled pop tarts to a freezer-safe bag or container. They’ll keep in the freezer for up to a month. When a craving hits, just thaw overnight or warm gently straight from frozen.
Reheating
For maximum crispiness, reheat unglazed pop tarts in a toaster oven or regular oven at 350°F (175°C) for a few minutes until warmed through. If they’re already glazed, warm them briefly in the microwave just until soft—the glaze can melt if heated too long.
FAQs
Can I use a different nut butter or a seed butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work well if you want to mix things up or need a peanut-free option. Just keep the texture as close to creamy peanut butter as possible for the best results.
What jams work best in Peanut Butter and Jelly Pop Tarts?
Classic strawberry or raspberry jam are delicious standards, but you can get creative! Try blueberry, blackberry, or even apricot for a twist—choose a jam you love and the pop tarts will be just as dreamy.
Can I make pop tarts ahead and glaze them later?
Yes! You can bake and cool the pop tarts in advance, then store them unfrosted. Just add the glaze and sprinkles shortly before serving for the freshest taste and that perfect glossy finish.
How do I keep the filling from leaking out?
Make sure you leave a border around the filling and press the edges firmly with a fork. If you’re working with very runny jam, chilling the assembled pop tarts for 10 minutes before baking can help keep them sealed.
Are these Peanut Butter and Jelly Pop Tarts suitable for kids to help make?
Definitely! Kids love rolling and cutting the dough, filling the centers, and especially adding sprinkles. Just keep an eye out when handling sharp or hot tools. It’s a fantastic weekend baking project for the whole family.
Final Thoughts
There’s just something magical about making Peanut Butter and Jelly Pop Tarts from scratch—each bite takes you back in time while delivering homemade comfort you won’t find in a box. Give these flaky, jam-packed pastries a whirl and share the smiles with everyone around your table. Happy baking!
Print
Peanut Butter and Jelly Pop Tarts Recipe
- Total Time: 55 minutes (plus chill time)
- Yield: 8 pop tarts 1x
- Diet: Vegetarian
Description
These homemade Peanut Butter and Jelly Pop Tarts are a delightful twist on the classic toaster pastry. Flaky pastry filled with creamy peanut butter and fruity jam, topped with a sweet glaze and colorful sprinkles – a fun and delicious treat for breakfast or snack time!
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tablespoons cold water
Filling and Glaze:
- 1/2 cup creamy peanut butter
- 1/2 cup strawberry or raspberry jam
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- Colorful sprinkles (optional)
Instructions
- Prepare the Dough: Whisk flour, sugar, and salt. Cut in butter until crumbly. Mix in egg and water until dough forms. Chill.
- Assemble the Pop Tarts: Roll out dough, cut into rectangles. Spread peanut butter and jam, top with another rectangle, seal edges.
- Bake: Prick tops, bake at 375°F for 20-25 minutes. Cool.
- Glaze: Whisk powdered sugar, milk, and vanilla. Spread over pop tarts, add sprinkles.
Notes
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Customize with your favorite jam or nut butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
