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#BROWN SUGAR POP TART ICE CREAM FOR FREE#

What kind of sugar do Pop Tarts have in them? The molasses helps to intensify the flavors of the brown sugar. To prepare Pop Tarts, create the brown sugar cinnamon filling by mixing together brown sugar, ground cinnamon, all-purpose flour (used for thickening), and a hint of molasses.

#BROWN SUGAR POP TART ICE CREAM FOR FREE#

Notes: Good Humor Brown Sugar Cinnamon Pop-Tarts Ice, With little in the way of cinnamon and only fleeting bits of fun to be had with molasses-kissed filling, you could dream about these bars for free and … Divide your extra-large Pop-Tart into four even squares and enjoy while it's still hot.The next step is to frost the Pop-Tart using an icing spatula, making sure to cover the entire surface area. If the glaze on your large Pop-Tart has set after cooling, you can melt it in the microwave for 25 seconds to make it drippy again.Mix thoroughly with a whisk until a sticky frosting forms. Then, stir in the confectioners' sugar, milk, cinnamon, and maple flavoring. Butter should be melted in the microwave for 35-40 seconds in a small bowl.

Paint the egg wash onto the dough in the pan using a silicone pastry brush.

Use a fork to beat together the egg yolk and the half and half in a small bowl to make an egg wash.

The filling is then sprinkled onto the dough using a spoon. While combining the ingredients, crush the brown sugar as much as possible. You can use additional brown sugar in place of maple sugar if you can't find any.

Brown sugar, maple sugar, cinnamon, apple pie spice, and all-purpose flour should be combined in a separate medium basin.

Filling made of brown sugar and cinnamon.

Wait around 15 to 20 minutes for it to cool off. Make three rows of about a dozen fork marks each in the top of the dough with the same fork. Use the fork to create crimps along each of the sides.

Form a crust by pressing the two halves of dough together and sealing the edges with your fingertips.

When finished, pick up the dough and carefully set it on top of the other dough and the filling. It's fine if there's some dough hanging off the edges of this 9x13-inch slab.

When you are done with the filling, flour your work surface again and roll out the second piece of dough.

Take out another disc of dough and lay it aside while you prepare the brown sugar cinnamon filling (instructions below).

The dough and its parchment paper can then be returned to the baking dish. Modify the dough by rolling and reshaping as necessary to achieve a snug fit.

Take the parchment paper out of the pan and set it on the counter once you've gotten the dough as thin as you believe it should be.

If you wish to build a crust, lay out the dough into a rectangle that's slightly larger than the pan.

The pan containing the parchment paper should be kept close by for easy reference. If the dough is too sticky to roll out, dust the surface with flour. There should be a pleasant density and an ease of manipulation. Unwrap the first piece of dough and dust the counter with flour.Crease the paper so that it fits snugly along the pan's edges. Obtain a 9-by-13-inch baking dish and line it with parchment paper. Meanwhile, get your oven ready by turning it on at 375 degrees. The somewhat larger dough piece should be removed from the refrigerator at least three hours before it is to be used and let to rest for 15 minutes.Refrigerate them for at least three hours after individually wrapping them in plastic wrap. Gently press the two halves together until they are about an inch thick. Form the dough into a ball, then divide it in half, with one piece slightly larger than the other.Keeping the dough from becoming too sticky is essential. It's possible that you'll need to add another quarter of cold water, but take care not to use too much. After that, knead it some more on a counter dusted with flour. Start pressing the dough into the bowl with your hands.Don't let the ice cubes melt into the mixture as you add the water 1 tablespoon at a time. Add the water to the dough a little at a time, stirring constantly with a wooden spoon, until all of the water is used up. Half-fill a glass measuring cup with cold water, and then add ice cubes until the water level reaches the three-quarters mark.Then, add the cold butter, 3/4 of a cup at a time, and continue processing until the mixture resembles cornmeal in appearance. Chop the shortening and add it to the flour, salt, and sugar using a pastry blender. Next, include the cold shortening/Crisco, which should be around 1 cup.Combine the flour, salt, and sugar in a large bowl and stir to combine.