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Peanut Butter and Fluff Pop Tarts

If you’re a fluffernutter fan THIS ONE IS FOR YOU. Introducing peanut butter and fluff pop tarts AKA buttery homemade poptarts filled with creamy peanut butter and topped with a toasty marshmallow frosting.

peanut butter and fluff pop tarts on a cookie sheet

Peanut Butter and Fluff Pop Tarts

Am I the only adult that still gets excited for back-to-school? Once fall rolls around I’m craving lunchables, fruit snacks, and pb & fluffs. So when we were brain storming recipes for this nostalgic season, I knew we had to make a pop tart and it had to be a peanut butter and fluff pop tart. These homemade pop tarts take all of the flavor of a salty-sweet peanut butter and fluff sandwich in a buttery pop tart. They’re a little extra work, but if you’re looking for a fun baking project to bring out your inner second grader, this is it.

peanut butter and fluff homemade pop tart

What is a peanut butter and fluff?

Okay, first off, if you’ve never had one…my sincere condolences. When I was in elementary school, I house a fluffernutter every single day. No crust–duh. Two slices of soft white bread filled with a big smear of peanut butter and a generous serving of marshmallow fluff…oof they were SO GOOD.

And if we’re talking about nostalgic treats, we can’t forget about pop tarts. Homemade pop tarts are one of my favorite things to make. Of course, as a kid I loved store bought pop tarts in every flavor: strawberry, s’mores, brown sugar cinnamon… excuse me while I wipe the drool from my face. And that salty-sweet combination of marshmallow and creamy pb is simply perfection in these homemade pop tarts.

peanut butter and fluff pop tart

Ingredients for PB & Fluff Pop Tarts

Even though these homemade pop tarts are a bit time intensive, they actually don’t require all that many ingredients. Here’s what you’ll need if you’re ready to embark on this baking adventure:

  • All Purpose Flour
  • Butter
  • Granulated Sugar
  • Eggs
  • Creamy Peanut Butter
  • Salt
  • Cream of Tartar
  • Salt

pb and fluff pop tart cut in half

Tips for making homemade pop tarts

Okay last thing–let’s talk about my tips for making homemade pop tarts. They are a little time intensive and require some precision, but these tips will make them a breeze!

  • Make the pop tart dough the night before. Let it rest in the fridge, and take it out once you’re ready to get baking. This will help the dough to really settle together and also cut back on time.
  • Use a template to cut out the pop tarts. The most time intensive part of homemade pop tart making is cutting out each of squares to assemble them. I like to use a rectangular spatula or make a little cardboard cut out to make cutting out uniform rectangles easy!
  • Let the pop tarts cool before icing. If you try to ice your pop tarts with the homemade marshmallow fluff before they’re cool the fluff will melt! Make sure your pop tarts are completely cool before icing!

peanut butter and fluff pop tarts

Happy baking, my friends!

XXX

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If you’re a fluffernutter fan THIS ONE IS FOR YOU. Introducing peanut butter and fluff pop tarts AKA buttery homemade pop tarts filled with creamy peanut butter and topped with a toasty marshmallow frosting.

  • Author: Sofi | Broma Bakery
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american

  • Author: Sofi | Broma Bakery
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american

Scale:

  • Author: Sofi | Broma Bakery
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american

Ingredients

for the pop tarts

  • 2 1/2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold, cut into cubes
  • 45 tablespoons ice cold vodka or water
  • 1 cup creamy peanut butter
  • 1 egg (for egg wash)

for the marshmallow icing

  • 2 egg whites
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1/4 teaspoon cream of tartar

Instructions

for the pop tarts

  1. In a food processor, mix together flour, sugar, and salt. Pulse in the butter, pulsing until the texture resembles a corse meal.
  2. Pour in ice water (or vodka if using), then pulse everything together until just combined. If dough is too dry and not coming together, add in another tablespoon of water.
  3. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

to assemble the pop tarts

  1. Remove one of the doughs from the fridge. Generously flour a clean work surface. Working quickly, roll the dough out into a 10″x13″ rectangle.
  2. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
  3. Use a spatula to transfer the rectangles to  a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
  4. Once all of your dough is cut, preheat your oven to 350°F.
  5. Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with an egg wash (this will help the dough to stick together).
  6. Spoon a tablespoon of peanut butter into the center of each pop tart base. Spread it slightly, but not too close to the edges.
  7. Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
  8. Brush the remaining egg wash over the pop tarts, then use your fork to create an air hole on the top. Bake for 30 minutes, then allow to cool completely.

for the marshmallow icing

  1. While the pop tarts cool, make the marshmallow icing. Make a double boiler by filling a large sauce pan with a few inches of water. Place the egg whites and sugar in a heat safe bowl and whisk vigorously over the double boiler until frothy and the sugar has dissolved.
  2. Transfer the egg and sugar mixture to a stand mixer fit with the whisk attachment. Add the cream of tartar, salt and vanilla.
  3. Whisk until medium stiff peaks form and the mixture is glossy.
  4. Use an offset spatula to spread a large spoonful of marshmallow fluff over the top of each pop tart. If desired, use a blow torch to toast the tops of your pop tarts! Enjoy!

Keywords: peanut butter and fluff pop tarts, homeamade

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