Fluffernutter Poptarts

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Does it still count as a Pop-Tart if it can’t actually go in the toaster and pop out? I’m just imagining some sort of toaster fire that starts with a smoldering glob of marshmallow if I tried to toast one of these gooey and delicious fluffernutter bad boys.

Instead of the traditional popping toaster route, for safety reasons, I warmed up my Fluffernutter Pop-Tart in the air fryer before serving. The end result told me all I really need to know about heating up my Pop-Tarts from now until evermore. After a few minutes at 370, my Fluffernutter Pop-Tarts were now warm, gooey, and delicious in a way that only my air fryer knows how to do. (Air fryer owners, you know what I’m talking about.)

The Fluffernutter Pop-Tart is a perfect collision of two nostalgic delights. The pop-tart dough is surprisingly easy to make (it’s 2 ingredients + water), and filling the little pockets with dollops of peanut butter and fluff and sealing them with some eggwash and a fork is an oddly satisfying process. If you’re a fan of the classic Fluffernutter sammie, you’re just going to absolutely adore it in toaster pastry form.

Fluffernutter Pop-Tarts

Servings 8 Pop-Tarts

Ingredients

  • Pop-Tart Dough:
  • 2 1/2 cups all-purpose flour
  • 1 cup 2 sticks cold butter, grated or cut into small pieces
  • 1 egg beaten
  • For the Filling:
  • 1 cup marshmallow Fluff
  • 1 cup peanut butter
  • On Top:
  • 1/2 cup marshmallow Fluff
  • 1/2 cup peanut butter

Instructions

  1. Preheat the oven to 400° F and line a small baking sheet with parchment paper.
  2. Combine the flour, and butter using an electric mixer or food processor. The mixture will look like little lumps or crumbles. Add about 1/3 cup of cold water, little by little, until the dough starts to come together. If it is dry, add a little more water. If it is too sticky, add a little more flour.
  3. On a floured surface, roll the dough out into about 1/8" thickness. Cut 8, even-sized rectangles, and then cut each rectangle in half.
  4. In a small microwave-safe dish, melt the peanut butter and then the marshmallow Fluff for about 30 seconds or until melty. Spread a dollop of Fluff on half of the rectangles (the other 8 pieces will be the tops!) Make sure there is a border on the outside of each dough rectangle. Brush the border of each Pop-Tart with the egg wash. Then, place the tops on each of the 8 rectangles, and press the edges with a fork to seal.
  5. Carefully transfer the pop tarts to the prepared pan and freeze for 20 minutes. Bake the pop tarts for about 18 minutes (it may be somewhere in between 15-20, depending on your oven). Cool completely.
  6. Melt more marshmallow Fluff and spread on top of each Pop-Tart. Melt the additional peanut butter in the microwave and transfer to a ziplock bag. Snip a small hole in the corner of the bag and drizzle peanut butter over each Pop-Tart. Enjoy!

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20 comments

  1. Nutritional Products International says:

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