Coffee Toffee Pop Tarts

Yep.  You read that right…coffee and toffee in a pop tart!  Handheld morning bliss.
Growing up, pop tarts were a treat enjoyed mostly on Sunday mornings only.  The store bought variety aren’t really fuel for school, which is why we were limited to the weekend.  I’ve been wanting to make some at home for a while now and finally got around to it.
Using store bought pie crust makes these a breeze to put together, you could really fill them with any jam or jelly.  I wanted to try out the new Jif Mocha Cappuccino Hazelnut spread and turn mine into coffee crazed goodness.  I love how the toffee bits stayed crunchy inside the crust, a sweet little surprise in every bite.
These would also be the perfect accompaniment to your after dinner coffee.  If you don’t have any other coffee flavored treat lovers in your house, you will need to find someone to share them with or get to enjoy them all yourself…I won’t tell if you do {*wink*}.
Coffee Toffee Pop Tarts
by Becca {Crumbs and Chaos}
6031476
Ingredients (10-11 pop tarts)
  • 1 (14.1 oz.) pkg. REFRIGERATED PIE CRUST
  • Jif Mocha Cappuccino HAZELNUT SPREAD (or use Nutella)
  • Heath TOFFEE BITS
  • 1 EGG
  • 1 teaspoon WATER
  • 1/2 teaspoon ESPRESSO POWDER
  • 1/2 teaspoon HOT WATER
  • 1/2 cup POWDER SUGAR
  • 2 Tablespoon HEAVY CREAM
Instructions
Preheat oven to 375°. Line baking sheets with parchment paper.
Roll out pie crust slightly. Using a pizza cutter, cut crust into 3 in. x 4 in. rectangles. Continue, re-rolling the scraps until you have 10-11 pairs of rectangles. In a small bowl, beat together egg and 1 teaspoon of water.
Put about 2 teaspoons of chocolate hazelnut spread onto a crust rectangle. Using the back of a spoon, spread it out slightly leaving an edge. Sprinkle toffee bits over chocolate spread. Brush the bare edge with beaten egg mixture and top with another piece of crust. Seal edges by pressing down with the tines of a fork. Place on baking sheet.
Repeat with remaining crust rectangles. Brush the top of each pop tart with the egg mixture.
Bake for 18-21 minutes or until golden. Remove from oven to cool on wire rack.
In a small bowl, stir together espresso powder and water, add powdered sugar and cream. Drizzle over cooled pop tarts and serve with a hot cup of coffee.
*If you don’t have espresso powder, you can use strong brewed coffee.
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For the coffee treat lover…
Mocha Chip Angel Food Cake
(No Bake) Creamy Coffee Cheesecake
Mocha Frappucino

You can find us linking up HERE and Ingredient Spotlight!

Comments

  1. says

    These look crazy- good! I’m drinking a cup of coffee now, and that would for sure be the perfect treat! I’ve never thought about making pop tarts homemade before…brilliant!
    Blessings,
    Leslie

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