Name: Pop Tart Bars
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cups frozen strawberries; 1 tablespoon maple syrup; 1.5 tablespoons lemon juice; 2.25 cups almond flour; 3 tablespoons tapioca or arrowroot flour; 1 scoop FlavCity Vanilla Cream Protein Smoothie; 2.5 tablespoons maple syrup; 2 teaspoons vanilla extract; 5 tablespoons butter or ghee

Pop Tart Bars

Author:

Bobby Parrish April 18, 2024

Who didn’t love Pop Tarts as a kid? I know I did. But, we had no clue about the scary ingredients in them! Well, my Pop Tart Bars will bring back the nostalgia without the scare! These bars are made with epic ingredients that will have you enjoying them, completely without worry! Our FlavCity Vanilla Cream Protein Smoothie, used to make the crust, boosts these treats with awesome nutrients, a delicious, rich flavor, and perfect texture. Frozen fruit (use whatever you have on hand) makes the perfect gooey, sweet filling. You’re gonna feel great about treating your family to these high-protein, low-sugar Pop Tart Bars!
Makes Six Bars

bar cut and one serving shown on spatula

For this recipe you can use

Pop Tart Bars

categorySnacks, Dessert, Breakfast

prep time5 minutes

cook time40 minutes

Servings:

servings

Ingredients

Filling

Pastry Dough

Directions

Make the filling. Put the strawberries in a pot over medium heat with a lid and let it simmer until the berries are softened and reduced. This will take about 10-15 minutes
Add the maple syrup and lemon juice to the pot. Give it a stir and remove the pot from the heat. Then, set it aside so it can thicken.
Meanwhile, make the dough. Add all the dry ingredients in a bowl and mix them with a whisk.
Add the wet ingredients into the dry ingredients and mix well with a fork.
Switch to mixing the dough with your hands and work it into a ball.
Store the ball of dough in the fridge for an hour.
Once you remove the dough from the fridge, divide it into two equal parts (about 220g each) and preheat the oven to 325F.
Press out each half of the dough to fit the bottom of a small rectangular dish (about 7.5” x 6”). The dough may be a little crumbly.
Line the dish with parchment paper (with a little overhang) and put one of the dough layers into the dish pressing it evenly into the pan.
Pour in the filling on top of the dough. Spread it out evenly, but leave an uncovered border of dough around the perimeter of the dish.
Carefully place the top layer of dough on top of the filling.
Gently press down the edges of the top layer of dough to seal it with the bottom layer of dough.
Bake it for about 35-40 minutes or until the dough is golden brown around the edges. Remove from the oven and let it cool.
Then, cut it into six evenly sized bars and enjoy! Store any leftovers in the fridge for up to five days.