You won't be able to resist these delicious Pop tarts from Team Grenade member Chloe Ashford, topped with Peanut Butter and Carb Killa® Milk Chocolate Protein Spread, along with most other ingredients that you're likely to find in your cupboards!


Crust Ingredients


1/2 cup  all purpose Flour
2.5 teaspoons Powdered Peanut Butter
1/2cup Fat Free Yoghurt
0.5 teaspoon Sweetener
0.5 teaspoon Baking Soda


Filling Ingredients 


2 Scoops Chocolate Protein Powder
2/3 cup Fat Free Yoghurt


Topping Ingredients


15g Carb Killa® Milk Chocolate Protein Spread
2 teaspoons Powdered Peanut Butter




1) Preheat your oven to 370°F
2) Add all the crust ingredients into a food processor and mix until a ball of dough is formed
3) Lightly dust cling film in flour and wrap up the dough to chill in the fridge for a minimum of 10 minutes
4) Once chilled, place the dough on a floured surface and roll it out as much as possible. Ensure the length is longer than the width.
5) Once done, take a knife and halve the dough
6) Combine both the Chocolate protein powder and the Yoghurt to create your filling, then spread out into a rectangular shape across one half of the dough
7) Carefully fold over the edges to encase the filling, making sure to pinch the corners down to make sure none of the filling escapes
8) Take the other half of the dough and lay it on top, tuck the loose dough underneath and crimp the edges tightly (the loose dough will bake into the bottom)
9) Transfer your pop tart onto a parchment lined baking tray and place in the oven for 15-20 minutes
10) Remove when golden brown and allow it cool completely
11) For the topping, add the Carb Killa® Spread to a bowl and heat in the microwave for 10 second intervals until it is a runny consistency
12) In a separate bowl, slowly add water to the powdered peanut butter until you get a runny consistency
13) Lastly, drizzle both toppings over your cooled pop tart and enjoy!


Peanut Butter Pop Tart Image 1


Macros Per Pop Tart


547 Calories | 11g Fat | 58g Protein | 58g Carbs


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