- 1 sheet ready rolled shortcrust pastry
- 100g strawberry jelly
- 100g crunchy peanut butter
- 1 egg, whisked
- 100g white chocolate
- 75g salted peanuts
Preheat the oven to 200c.
Slice the shortcrust pastry into two even rectangles. Dollop a large spoonful of
peanut butter and strawberry jam next to each other on one side of each
Brush the edges of the pastry with egg and seal with a fork.
Brush the pop tarts all over with the remaining egg wash and bake 20-25
minutes (or until golden brown).
Melt the white chocolate and heat the remaining strawberry jelly and peanut
butter to loosen the consistency.
Spread melted white chocolate over the pop tarts and drizzle peanut butter and
jelly over the top. Serve with strawberries.