PopTarts, Breakfast Toaster Pastries, Frosted Chocolate Chip Cookie
Preheat oven to 350°F. Line two baking sheets with silicone liners or foil, and if using foil, mist foil with cooking spray. Set aside. In a medium bowl, stir together the butter, brown sugar and sugar with a fork until creamy and combined. Whisk in the heavy cream and vanilla to combine.
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Step 1. Make the dough: Place cream cheese, butter, milk, salt and sugar in a large bowl. Using a pastry cutter or two forks, mix together until uniform and smooth. (You shouldn't see chunks of cream cheese or butter.) Add flour and stir until dough comes together and begins to pull away from the sides of the bowl.
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For the pockets: Preheat the oven to 375 degrees. Line a baking sheet with parchment. Remove Puff Pastry Sheets from the freezer and allow to come to room temperature. In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy. Add vanilla extract. Add flour and salt. Mix until combined.
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Here is how to make and bake these pop tarts. STEP 1: Pull out puff pastry. Let it sit for 30 minutes to thaw slightly. STEP 2: Make cream cheese. First, beat the cream and sugar on high until smooth. STEP 3: Make the cookie dough. Next, beat the butter and sugar. Then, add in the vanilla and milk.
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Add the egg (1 large) and vanilla (2 teaspoons) and blend until the dough comes together. Chill the dough for 1-2 hours. (I just chill it in the food processor bowl) While the dough is chilling, mix the filling by combining the brown sugar (¼ cup/50g), cinnamon (1 teaspoon) and flour (1 tablespoon) in a small bowl.
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Cookie dough Pop-Tarts seemingly vanished from shelves by 2016, though many nostalgic fans still remember them fondly and hope to see a comeback someday. While Kellogg's hasn't indicated any immediate plans to bring back the viral flavor, it remains a possibility in the future if consumer demand is strong enough. For now, those craving that.
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Despite the fanfare, Pop-Tarts confirmed to the heartbroken user that it was indeed discontinued and apologized for any inconvenience. The tragic interaction came weeks after another distraught Pop-Tart lover tagged the company and said: "I need y'all to bring back the cookie dough pop tarts my life hasn't been the same since."
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Preheat the oven to 350F and pair up the rectangles to similar sizes. Use about 2 tbsp worth of filling and place it in the middle of half of the rectangles. Leave about 1/4 inch around the edge. Place the other rectangles on top of the filled ones. Crimp the edges and pierce the tops with a fork.
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Preheat your oven to 375 degrees Fahrenheit. Begin assembling your pop tart pastries by lightly flouring your surface. Roll the pastry onto the floured surface and cut into a total of 12 rectangles (6 per each pastry sheet). Grab a baking sheet and line it with parchment paper.
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Assembly. Place one dough rectangle on a parchment-lined baking sheet and lightly brush the surface with egg wash. Add a rounded teaspoon of your chocolate filling to the center of the rectangle, then top it with another rectangle. Crimp the sides of the pop tart together with a fork, then seal it with more egg wash.
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Preheat the oven 350°F and line a baking sheet with a silicone mat or parchment paper. Step 2: Chop the Pop-Tarts. Unwrap and chop up the Pop-Tarts into small pieces, about the size of a dime. Step 3: Beat the butter and sugar. Beat the butter together with both the sugar until well creamed together.
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10.Press the edges shut and cut off the uneven edges with a pizza cutter. Crimp edges with a fork and poke holes in the top so the pop tart can breath in the oven and doesn't explode. 11. Add to the oven for 7 minutes on 400 degrees F. Take out and place on a cooling rack.
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Place chocolate, milk, and sugar in a medium saucepan over medium heat. Stir frequently as chocolate melts and mixture combines. Once melted, remove from heat and stir in the butter and vanilla extract. Pour into a heatproof bowl, cover, and set aside at room temperature to cool and thicken.
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Preheat the oven to 375°F and line two 12×17-inch baking sheets with parchment paper and set aside. In a large bowl, whisk together the 3⅔ cups bread flour, 1 (3.3oz.) box instant vanilla pudding mix, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, and 1¼ teaspoons salt. Set aside.
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Make the Dough: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mixing on medium, cream together until pale tan and fluffy, 2-3 minutes.
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In a bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons of additional water. 8. Spread the frosting over the pop-tart. Let set a few minutes, then top with salt/sugar.