The simple Pop-Tart has come a long way since its inception in the 1960s.
Although they dont look different, the way theyre eaten has undergone some whimsical experimentation.
This tracks for the colorful, jam-filled, toaster-friendly treat with teeny tiny sprinkles on top.
Here are some of the best ways to eat Pop-Tarts.
Id never recommend a hot toaster oven when its 80F; I just wouldnt stand for it.
Instead,gift yourself a frozen Pop-Tart.
The pastry gains a crisp texture and the jam never gets icyinstead it ends up pleasantly chewy.
I like caramel swirls, chocolate bits, cheesecake blobs, you name it.
So when I tested out a no-churn ice cream, you better believeI crumbled Pop-Tarts into it.
Leave the ice cream in the fridge for 30 to 45 minutes to soften.
Scoop it into a bowl and mix in the pastry chunks.
I enjoy Pop-Tarts ice cream sandwiches because you’re able to really take liberties with flavor combinations.
Pair those with any of the numerous ice creams in the freezer section and youve got a delightful treat.
Heres how to make aPop-Tart ice cream sandwich.
The best part is, its a one-ingredient crust.
Throw a few Pop-Tarts in a food processor and blend it down into small crumbs.
Press the pieces into a pie dish and the jam particles will help bind the crust together.
Readthis for the full method.
Heres an easy work around: Top your cakes with crushed Pop-Tarts.
I use crushed ginger snapsin this recipebut the same method applies for your breakfast pastries.
Thats correct,it’s possible for you to drink your Pop-Tarts, and you should.
Its easy with a blender too.
Buzz away, and grab a straw.
Slather on a layer of jam, Nutella, or fluff.
Why not add a schmear and some fresh strawberry slices?
