Road trips are free license to eat whatever you want, particularity those treats you know are bad for you and have no nutritional value. I’m all about the pop tarts. And diet coke. And trail mix. I eat a lot on long trips, I think it’s the boredom and monotony.
On the way to Michigan we ate red velvet pop tarts. They are good and are actually less calories than the strawberry ones; take that fruit. However, for the way back to New York, I tried the new chocolate and peanut butter pop tarts. And let me tell you, these are some good pop tarts, real good.
Shut the front door good. Especially when they are a little melty from being in the car. Of course I needed to recreate these at home. I wanted to be reasonable and since I wasn’t on a road trip anymore, I decided on small little circles. So instead of pop tarts, we have cut little hand pies.
Although I’m sad to report these are not as tasty as the actual pop tarts, they have none of the preservatives or unpronounceable ingredients. In other words, you don’t need to feel guilty about eating one or a few of the peanut butter hand pies. The chocolate pie crust is genius and I will need to utilize the recipe again for future pie making. I splurged and bought the good peanut butter, and it makes a difference; so smooth and creamy and peanut buttery! Hand pies are adorable and a fun way to recreate any flavor combination, they are perfectly crispy & tender with a bit of smooth peanuty-goodness in the center.
One Year Ago – Banana Nut Waffles
Peanut Butter Chocolate Hand Pies
Adapted from Chocolate Pie Crust
Yield – 12 mini pies
1 cup flour
2 tablespoons cocoa powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons (1/4 cup) unsalted butter, cold & cut into cubes
2 tablespoons shortening
1 egg yolk
2-3 tablespoons ice cold water
1/2 cup creamy peanut butter
2 tablespoons cocoa
2 tablespoons powdered sugar
1 tablespoon cream
- Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer add the flour, cocoa, sugar, and salt. Mix on low with a paddle attachment.
- Add in the chopped butter and shortening. Mix on low until the mixture becomes crumbly. Add in the egg and mix until combined.
- Mix in the water 1 tablespoon at a time until the dough comes together into a ball.
- Liberally flour a surface and a rolling pin. Roll out the dough to a thickness of 1/8” and cut the dough into 2 1/2 inch circles.
- Place a dollop of peanut butter on half of the circles. Cover with a second disk and pinch shut with a fork. Pinch again with your fingers.
- Bake for 15 minutes or until crispy.
- Let cool completely and make the glaze by combining 2 tablespoons of cocoa with 2 tablespoons of powdered sugar and the cream. Mix until smooth.
- Spoon a little glaze on each pie and sprinkle with sprinkles.
- Let the glaze harden over a few hours before storing in an airtight container.