I think everyone has probably eaten a pop tart – those wonderful, thin pastries with gooey sweet stuff in the middle. Well, this is a take-off that I think you will love! The cake mix gives that thin pastry a little more body and makes the pop tart “grow up” a little. They are great as a snack or for breakfast with some soft scrambled eggs. These turned out to be such a wonderful and simple dessert, and my granddaughters had thirds!
Pop Tarts 3
Dutch Oven Pop Tarts
1/2 C butter, softened
1/2 C brown sugar
1 egg
1 white cake mix
1 C cornflakes, crushed
1 C jam, your favorite
I lined my Dutch oven with parchment paper in order to more easily remove the bars. I also sprayed my pot. In a bowl, cream the butter and sugar. Add egg and cream until smooth. Add cake mix and cornflakes and mix to combine. Remove 1 1/2 cups of the mix and set aside. Press the remaining dough into your Dutch oven and spread out evenly, pressing it down into the bottom of the pot. Spread your jam evenly over the top of your crust and sprinkle the reserved mix over the top, like a crumble, pressing it down gently.
Bake at 350 for 30 – 40 minutes until golden brown. Cool and cut into bars.
Source: Adapted from Taste of Home
- ½ C butter, softened
- ½ C brown sugar
- 1 egg
- 1 white cake mix
- 1 C cornflakes, crushed
- 1 C jam, your favorite
- I lined my Dutch oven with parchment paper in order to more easily remove the bars. I also sprayed my pot. In a bowl, cream the butter and sugar. Add egg and cream until smooth. Add cake mix and cornflakes and mix to combine. Remove 1½ cups of the mix and set aside. Press the remaining dough into your Dutch oven and spread out evenly, pressing it down into the bottom of the pot. Spread your jam evenly over the top of your crust and sprinkle the reserved mix over the top, like a crumble, pressing it down gently.
- Bake at 350 for 30 - 40 minutes until golden brown. Cool and cut into bars.
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