I know I’m supposed to say that my Pop-Tarts are better than anything you could ever buy at the store but I cannot lie. Can anything really be better than the store-bought Pop-Tart? It’s not like the pastry is flaky and delicious and wonderful like the pastry in these here homemade tarts, but I think there’s something about the nostalgia of opening up the thin, crinkly foil packet that makes the Pop-Tarts from the box just the crown and glory for me. We never had Pop-Tarts at our house, so they were one of those friends’ houses-only delicacies that got you going in that whole other type of way. You know the way. The foods that just weren’t part of your family’s regular rotation even though the choices you had at home were fine and delicious. But when I had a sleepover at my best friend’s house and they not only have s’mores Pop-Tarts but also strawberry frosted, well, little Jenny praised the breakfast lord.
So, I’m sorry to say that these here Fruity Pebbles Marshmallow Pop-Tarts will simply not satisfy the childhood craving for the boxed version found in the cereal aisle. But, they are made with a flaky crust, filled with Fruity Pebbles and marshmallow fluff, baked to golden brown perfection, and topped with more Pebbles and more fluff. I mean…we won’t complain here. You can’t find this flavor in the store so thankfully I don’t have to spend any more time comparing mine to the original. The Fruity Pebble Marshmallow Pop-Tart is fun, delicious, and will just generally make you happy because after all, a Pop-Tart’s a Pop-Tart and Pop-Tarts are wonderful.
Fruity Pebbles Marshmallow 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 Fruity Pebbles cereal
On Top:
- 1/2 cup marshmallow fluff
- 1/2 Fruity Pebbles
Instructions
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Preheat the oven to 400° F and line a small baking sheet with parchment paper.
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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.
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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.
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In a small microwave-safe dish, melt 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. Then, sprinkle Fruity Pebbles on top of the fluff. 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.
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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.
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Melt more marshmallow fluff and spread on top of each Pop-Tart, and then sprinkle more Fruity Pebbles on top. Enjoy!