In honor of Pop-Tarts' 50th birthday, Chocolate Vanilla Crème has returned to grocery store shelves. The toaster pastry features a chocolatey crust with vanilla crème filling that's topped with frosting and sugary, chocolate "sprinkles". But, is it worthy of a spot in your grocery cart? We found out.
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What happens when you reconnect with an old flame who just so happens to come wrapped in a foil pouch? All kinds of emotions, that's what.
In this toothsome homemade take on a commercial classic, a tender, flaky heart-shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection.
In this toothsome homemade take on a commercial classic, a tender, flaky heart shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection. A healthy dollop of confectioners' sugar glaze with rainbow sprinkles makes these treats as adorable as they are sweet.
It's been years since I've tried a new Pop-Tart. It's not because, twenty plus years after our first encounter, I don't still love them, but rather because they went through a neon striped, in your face, made up berry Wildlicious phase which, like Yo Gabba Gabba!, made me shake my head and think, boy I do not get kids today. Then this limited edition flavor came along and I knew my favorite pretend pastry had come home.
Fruit or peanut butter filling? Toasted or frozen? Eat the edges, or savor the middle? Today's Open Thread tackles the most important Pop-Tart questions of our time.
Pop-Tarts are one of those breakfast sweets that every kid wants at some time or another—with their frosted outsides and gooey middles, they are clearly more in dessert territory then Mom and Dad would typically allow. Luckily, we can now buy Pop-Tarts for ourselves, which is why we felt the need to try the newest versions on the shelves.
If you loved Pop-Tarts, you'll really love this homemade version. (Saturday morning cartoons and glass of milk optional.)
Leftover Jelly Bean Pop-Tarts: the perfect way to add some magic to your morning by making colorful use of your leftover Easter candy.
Encased in a buttery pâte brisée crust and filled with creamy mascarpone and bitter-sweet marmalade, these "Pop-Tarts" are more on par with croissants than rainbow sprinkle-topped breakfast pastries.
Note: This post took place over a month ago, but since it got lost in the shuffle of other burger posts we're bringing it to you now. Better late than never, right? We thank our summer intern Lingbo for going...
At Pop-Tarts World, you can eat any number of Pop-Tarts creations. And we're not just talking about toaster pastries—think peanut butter-Pop-Tart sandwiches and Pop-Tarts as sundae toppings, Pop-Tarts as a crumble crust and Pop-Tarts "sushi." We ate our way through the menu.
It became clear to us recently in a recipe for Pop Tart ice cream sandwiches that not all people actually toast them. "Toasting Poptarts is optional, most people don't," said Martini Me. Maybe you prefer them au naturel, straight out of their hermetically sealed silver package. Or does toasting go without saying? Take the poll!
Did you know that the ice cream sandwich was invented in the early 1900s, as a sanitary solution for serving ice cream on hot summer days? Well, times have changed since then—society and freezers have both evolved, and instead of sandwiching our ice cream between cookie wafers, we now have the ability to serve it between layers of another modern marvel, the Pop-Tart.
A sweet treat wherein pop culture and Pop Tart collide sweetly, in a pocket-sized morsel perfect for smuggling into the theater and decked out in full movie regalia.
I love all things ice cream and have a soft spot for Pop Tarts, but I don't know about this Pop Tart Ice Cream Sandwich that Rakka made by squishing a scoop of peppermint ice cream between two cookies and cream Pop Tarts. She says it was "so very wrong but so disgustingly, deliciously right." (Oh, who am I trying to kid? I would totally eat it!)...