![]() Freeze: Unglazed Pop-Tarts can be frozen.Store them in an airtight container for up to three days. Store: These Pop-Tarts travel well because the coconut oil sets the icing, so they can be stacked.Serve: Homemade Pop-Tarts are best served warm and freshly iced.Set the bowl over a pot of simmering water (like a double boiler) to reheat. You may need to reheat the icing to make it the right consistency for drizzling. Place it in a small heat-safe glass bowl and add the coconut oil while it’s warm. Pour the warmed cream over the chocolate chips and add the remaining ingredients.Īlso, if you don’t have a microwave, pour off the ½ cup of fudge filling for the icing immediately after making it. I recommend heating the butter and cream over medium heat until the butter is melted, and the cream just starts to bubble around the edges of the saucepan. Not everyone has a microwave in their kitchen, but fear not! You can make the chocolate fudge filling using your stovetop. There’s a ruler in my baking drawer that is only used in the kitchen. I wouldn’t necessarily call a ruler kitchen equipment, but I consistently use a ruler to cut even straight lines. The most complicated step in the recipe is cutting the pie crust into rectangles. Dark chocolate, milk chocolate, or even flavored chocolate would be delicious in this recipe. There is also some room for creativity with the chocolate you use in your Easy Homemade Chocolate Fudge Pop-Tarts. ![]() Sally’s Baking Addiction also has an amazing recipe for Frosted Brown Sugar Pop-Tarts substitute premade pie dough for her pastry from scratch, and the recipe just got a whole lot easier. Strawberry preserves would make a delicious filling choice. You could easily make your own favorite Pop-Tart flavor using the store-bought pie crust cheat I use here.
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