Post sponsored by Nestle Tollhouse Delightfulls, but all opinions are my own.
In our house, pop tarts are like gold. For one the store bought ones are kind of pricey (when you factor in the amount of pop tarts needed to feed our army), and we burn through them quite fast! Well the other day I decided to try my hand at making a few homemade versions. Now being the pop tart snob that I am, I was a little worried with the end result, but if I do say so myself, they are pretty tasty! Plus adding to that is the fact my kids now think mommy is the coolest. Our first batch were strawberry preserve filled, but we decided to kick this last batch up a notch with some chocolate filling.
While shopping the other day at Wal-Mart I came across these Nestle Tollhouse Delightfulls and thought their chocolate-peanut buttery goodness would be perfect for our pop tarts. Hay you heard of these chips from Nestle? They are down right amazing, in fact I bought a bag for our recipe and a bag for me to eat WHILE cooking! (you know you do that too, ha!)
What you’ll need:
2 cups + 2 Tbsp all-purpose flour, plus more for rolling
1 tsp salt
1 tsp sugar
1 cup unsalted butter
4 – 5 Tbsp ice water
1 bag of Nestle Tollhouse Delightfulls
1 cup powdered sugar
2 Tbsp half and half (more as needed)
1/4 tsp vanilla extract
Mix together flour, salt, and sugar. Add butter, ice water, and mix until you have dough clumps. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch circles. Cover each with plastic wrap and chill in fridge for 1 hour.
Line your baking sheets with parchment paper. Grab 1 circle at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 10 by 7 1/2 inch rectangle. Then cut into six 5 by 2 1/2 inch rectangles (cut length in half, then three cuts through the opposite side).
Arrange 6 of the rectangles on baking sheet and spread a handful of Nestle Delightfulls down the center of each rectangle, leaving about a 1/2 inch rim on all sides. Grab another dough circle from the fridge and repeat. Add tops to each of the rectangles, then seal edges with your fingertips and/or a fork. Poke the top center of each tart with a fork (for venting). Cover and transfer to freezer to chill at least 2 hours or up to one week!
Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks (if you have multiple baking sheets) once halfway through baking, about 25 – 30 minutes. Allow to cool then begin to add icing!
For the icing:
In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, sprinkle tops with sprinkles, and allow glaze to set at room temperature.