Recipe of Homemade Chocolate Peanut Butter Pop Tarts
date: 2020-09-28T23:40:06.666Z
image: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
author: Grace Padilla
ratingvalue: 4.5
reviewcount: 35829
recipeingredient:
- "300 g gluten free plain flour" - "1 tablespoon caster sugar" - "120 ml cold water" - "100 g dairy free dairy chocolate roughly chopped" - "2 tablespoons peanut butter smooth or crunchy" - "1 egg beaten"
recipeinstructions:
- "Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes" - "Place the flour, caster sugar and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible" - "Turn the food processor on so it is running on a low setting Gradually pour in the cold water Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)" - "Preheat the oven to 180 oC" - "Roll out until the dough is about 5mm thick Cut into 8 equal sized rectangles" - "Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries Top with the roughly chopped dairy free dark chocolate" - "Brush the space you have left at the edge of the pastries with the beaten egg Place the remaining four sheets of pastry on top of the filled slices" - "Seal the edges by pressing down with a fork all the way round the perimeter Place on a baking sheet lined with parchment paper Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like" - "Bake in the oven for about 15 minutes or until golden brown Dust wth a little cocoa powder before serving"
categories:
- Recipe
tags:
- chocolate - peanut - butter
katakunci: chocolate peanut butter
nutrition: 174 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT45M"
recipeyield: "2"
recipecategory: Lunch
---
Explore Our Selection of Luxury Hot Chocolate. Make the filling: In a medium bowl, mix peanut butter, butter, powdered sugar, and vanilla. Product description Frosted Chocolate Peanut Butter - Chocolate crust wrapped around filling made with real peanut butter and topped with frosting. It's the perfect combination for a perfect start to your day.
Chocolate Peanut Butter Pop Tarts is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Chocolate Peanut Butter Pop Tarts is something which I've loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have chocolate peanut butter pop tarts using 6 ingredients and 9 steps. Here is how you cook it.
##### The ingredients needed to make Chocolate Peanut Butter Pop Tarts:
1. Prepare 300 g gluten free plain flour 1. Get 1 tablespoon caster sugar 1. Prepare 120 ml cold water 1. Take 100 g dairy free dairy chocolate, roughly chopped 1. Prepare 2 tablespoons peanut butter, smooth or crunchy 1. Get 1 egg, beaten
While the pop-tarts cool make the frosting. If your frosting seems too thick, add water to thin. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks. To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk.
##### Steps to make Chocolate Peanut Butter Pop Tarts:
1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes 1. Place the flour, caster sugar and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible 1. Turn the food processor on so it is running on a low setting - Gradually pour in the cold water - Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance) 1. Preheat the oven to 180 oC 1. Roll out until the dough is about 5mm thick - Cut into 8 equal sized rectangles 1. Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries - Top with the roughly chopped dairy free dark chocolate 1. Brush the space you have left at the edge of the pastries with the beaten egg - Place the remaining four sheets of pastry on top of the filled slices 1. Seal the edges by pressing down with a fork all the way round the perimeter - Place on a baking sheet lined with parchment paper - Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like 1. Bake in the oven for about 15 minutes or until golden brown - Dust wth a little cocoa powder before serving
Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks. To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Put the tart case on a baking sheet and spread two-thirds of the peanut butter and white chocolate mixture over the base, then pour over the dark chocolate mixture. Dollop over the remaining white chocolate mixture, then use the point of a skewer to swirl it in a pretty pattern.
So that is going to wrap it up for this exceptional food chocolate peanut butter pop tarts recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/57802636c478fb1b/751x532cq70/chocolate-peanut-butter-pop-tarts-recipe-main-photo.jpg
author: Grace Padilla
ratingvalue: 4.5
reviewcount: 35829
recipeingredient:
- "300 g gluten free plain flour" - "1 tablespoon caster sugar" - "120 ml cold water" - "100 g dairy free dairy chocolate roughly chopped" - "2 tablespoons peanut butter smooth or crunchy" - "1 egg beaten"
recipeinstructions:
- "Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes" - "Place the flour, caster sugar and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible" - "Turn the food processor on so it is running on a low setting Gradually pour in the cold water Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)" - "Preheat the oven to 180 oC" - "Roll out until the dough is about 5mm thick Cut into 8 equal sized rectangles" - "Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries Top with the roughly chopped dairy free dark chocolate" - "Brush the space you have left at the edge of the pastries with the beaten egg Place the remaining four sheets of pastry on top of the filled slices" - "Seal the edges by pressing down with a fork all the way round the perimeter Place on a baking sheet lined with parchment paper Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like" - "Bake in the oven for about 15 minutes or until golden brown Dust wth a little cocoa powder before serving"
categories:
- Recipe
tags:
- chocolate - peanut - butter
katakunci: chocolate peanut butter
nutrition: 174 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT45M"
recipeyield: "2"
recipecategory: Lunch
---
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, chocolate peanut butter pop tarts. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Explore Our Selection of Luxury Hot Chocolate. Make the filling: In a medium bowl, mix peanut butter, butter, powdered sugar, and vanilla. Product description Frosted Chocolate Peanut Butter - Chocolate crust wrapped around filling made with real peanut butter and topped with frosting. It's the perfect combination for a perfect start to your day.
Chocolate Peanut Butter Pop Tarts is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Chocolate Peanut Butter Pop Tarts is something which I've loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have chocolate peanut butter pop tarts using 6 ingredients and 9 steps. Here is how you cook it.
##### The ingredients needed to make Chocolate Peanut Butter Pop Tarts:
1. Prepare 300 g gluten free plain flour 1. Get 1 tablespoon caster sugar 1. Prepare 120 ml cold water 1. Take 100 g dairy free dairy chocolate, roughly chopped 1. Prepare 2 tablespoons peanut butter, smooth or crunchy 1. Get 1 egg, beaten
While the pop-tarts cool make the frosting. If your frosting seems too thick, add water to thin. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks. To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk.
##### Steps to make Chocolate Peanut Butter Pop Tarts:
1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes 1. Place the flour, caster sugar and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible 1. Turn the food processor on so it is running on a low setting - Gradually pour in the cold water - Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance) 1. Preheat the oven to 180 oC 1. Roll out until the dough is about 5mm thick - Cut into 8 equal sized rectangles 1. Spread the peanut butter onto four of the pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries - Top with the roughly chopped dairy free dark chocolate 1. Brush the space you have left at the edge of the pastries with the beaten egg - Place the remaining four sheets of pastry on top of the filled slices 1. Seal the edges by pressing down with a fork all the way round the perimeter - Place on a baking sheet lined with parchment paper - Brush the pastries with the beaten egg and sprinkle on a little extra sugar if you like 1. Bake in the oven for about 15 minutes or until golden brown - Dust wth a little cocoa powder before serving
Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks. To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Put the tart case on a baking sheet and spread two-thirds of the peanut butter and white chocolate mixture over the base, then pour over the dark chocolate mixture. Dollop over the remaining white chocolate mixture, then use the point of a skewer to swirl it in a pretty pattern.
So that is going to wrap it up for this exceptional food chocolate peanut butter pop tarts recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
