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
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
-
Preheat the oven to 400° F and line a small baking sheet with parchment paper.
-
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.
-
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.
-
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.
-
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.
-
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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