Hey All!
Since I’ve been on maternity leave, I’m just getting back into the swing of things in regards to working on content for the blog. Thanks to my friend Holly from ClubCrafted.com who has made this easy Fruity Pebbles Toaster Pastry recipe to help me keep this Brite & Bubbly party going, by contributing this post for the site today. We’re taking a one day break from Halloween to give you this fun tasty treat. These would be great for a breakfast snack before school or an after school snack. They’d also be great for a quick tasty treat you can grab while your busy working on all those Halloween DIY projects. This is what I’m munching on as I work!
Here is Holly with the recipe!
Pop tarts were one of my (Holly) favorite treats as a kid, and I was always partial to the classic strawberry pop tarts with icing and, of course, sprinkles. Today I wanted to take it a step further to make fruity pebble pop tarts!! Filled with a simple yet classic mixed berry filling to pair with the flavors of fruity pebbles cereal, these pop tarts are topped with bright pink icing and a handful of fruity pebbles for a little extra color and crunch.
Make these fruity pebble pop tarts for a special breakfast or a girls brunch, and they’re sure to be a hit! Enjoy them fresh with hot pink frosting for best results.
For the Crust & Filling:
- Pie crust, 2 rolls
- 1 1/2 cup berries, fresh or frozen
- 1 tbsp granulated sugar
- 1 ½ tbsp cornstarch
- Splash of lemon juice
For the Icing:
- 1 cup powdered sugar, sifted
- 1 tbsp milk
- Pink food coloring
- Fruity Pebbles cereal
In a small saucepan on the stovetop, heat the berries, sugar, cornstarch and lemon juice over medium heat. Stir often as the berries break down Once berries are soft, move to a blender or use an immersion blender to blend until smooth. Return to saucepan and heat until thickened. Let cool completely. Preheat the oven to 350 degrees F. Line 1-2 baking sheets with parchment or silicone baking mats.
Roll out the pre-made pie crusts. Use a pizza cutter or knife to cut the circle into a square, then into an even number (18-20) equal-sized rectangles. Space out 9-10 rectangles on the prepared baking sheets. Spoon cooled filling in the middle of each and top with a second crust. Use a fork to press edges together. Bake pop tarts for about 10 minutes until edges begin to brown. Some filling may seep out the sides if they are filled extra full. Remove and let cool.
Prepare the icing. Whisk together powdered sugar and a little milk at a time until icing is smooth but very thick. Mix in food coloring to desired shade. Spoon icing onto cooled pop tarts and sprinkle generously with Fruity Pebbles cereal. Serve fresh for best results.
Notes:
- For best results, ice pop tarts right before serving
- Store un-iced pop tarts in an airtight container in the refrigerator for up to three days, then toast to reheat
Thanks so much to Holly for this amazing post! Be sure to check out her blog Club Crafted too!
You can find more fun Recipes HERE!
Welcome!
Comments