For a moment I thought, “that sounds fantastic!” but then I realized - why not just eat salted caramel pretzels?
Yeah, that’s still a helluva selection.
Story of my life. I remember when I used to go to Blockbuster video. They’d have 100,000 movies, but not the one I wanted.
Same with all those channels on my TV. I watch maybe 3. And complain I’ve seen it 12 times recently.
Can we ever be satisfied?
I have to say Pop Tart pie crust sounds doable.
I would enjoy eating graham crust without any filling.
We almost had some of that during XMas.
We delayed shopping for XMas feasts until the 23rd. Planning to feed a dozen people two big meals on each of the 24th and 25th. Including pies. Can you say “A plan doomed to failure”?
Went to buy some disposable foil pie plates to bake the pies in. All out. Ended up using everyone’s glass & metal pie plates instead, which entailed a lot of schlepping and washing and re-schlepping and re-washing.
But when we were at the store they did still have prefab graham cracker crusts in disposable foil pie plates. Why were those still in stock while the rest of the store, and especially the baking section, had been overrun by locusts? Because none of the traditional holiday pie recipes use graham cracker crusts. That’s why.
We almost bought those prefab crusts + plates intending to set the crusts aside and just use the foil pie plates for assembling and baking our pies.
If we’d done that, I’d have a bunch of busted up graham cracker crusts to share w you.
Only if it has toasted sesame seeds on the outside.
I like the way you think.
What I fail to get is why no one has thought of making a thing that has the basic form of pop tarts but with a rice crispies exterior instead of the sheetrock crust. That would be addicting.
Hmmm. Even as a kid I’ve never gotten the love for rice crispies treats, but they’re certainly popular. I watched a batch of toddlers tuck into them with gusto last week. So you may be on to something there.
What happens when you heat one up? Does the gluey sugar-glop holding it together melt & the whole thing collapse in a heap? That would be … problematic as the kids say were it to leave a molten pile of slowly resolidifying rice crispie goo in the bottom of your toaster.
A tough problem for the food engineers is that there’s several obvious ways to heat these things. Vertically in a toaster, horizontally in a toaster oven on the grille, horizontally in a toaster oven on a plate, or on a plate in a microwave.
I can see that each of those methods places a different list of constraints on the crust strength, overall rigidity, degree of flakiness / crumbliness, ideal crust moisture level, etc. Satisfying any one set of parameters is work enough. But all 4 is harder. Oh yeah, add air fryers to the list.
The problem with Rice Krispies treats for me is the marshmallow. Nope. I’d rather have a bowl of the cereal with milk.
I tried the chocolate/peanut butter flavor. They were gross.
I saw Alton Brown make them on his show using filling he made. They looked damn good. But no. That’s not what convenience is at all. It was like 30 steps.
I had thought I could watch it and figure an easier process to make with the grandkids. But I vetoed it.
It’s been (mumble mumble) years since I’ve eaten a Pop Tart. My mother would buy them when I was a kid and I would eat them because they were there and I didn’t consider them inedible, but I’m pretty sure I never asked for them. I suppose that since I ate them, she assumed I had a liking for them. Now, in retrospect, I would think this speaks to the value of communication in a family. Mom, is there something else you can get instead?
That said, my preferences ran toward strawberry, not frosted, and toasted.
And usually, I would get a butter knife and trim off the edges where they were crimped together. I didn’t want no mouthful of nothing but that bland, dry pastry crap. But that didn’t leave me with a very good amount of stuff to eat.
I think I’d rather just make a pie, or make scones to serve with strawberry jelly*, rather than try making pop-tarts from scratch.
*Or some other spread. Managed to find blueberry jam a few weeks ago and bought a jar. Brought it home and put it next to the other brand of blueberry jam which I had bought some months earlier.
All this talk of blueberry makes me want to get some more blueberry Nature’s Bakery bars. Making scones is easier.
At my local Wegmans tonight, they had about a dozen varieties, including unfrosted strawberry and blueberry.
I’m sure someone, somewhere, has put a Pop Tart in a real deep fryer.
I saw them at a county fair once.
As I’m fond of Corndogs what they deep fry on a stick is always of interest. Could not talk anyone with me to try it.
They weren’t popular at that place because the deep fried Twinkies and candy bars were taking top spots. So, alas, I’ll never know. 
They did?!?? Those are my favorite flavors, and I much prefer unfrosted, which I haven’t seen in stores around me for several years.
Dip PT in batter made of some combo of egg, flour, crumbs, milk/cream.
Fry in pan 
Pop Tart French toast.
Fry in deep fryer Pop Tart tempura.
- Toasted, definitely.
- Cherry. No frosting. The damn thing is plenty sweet enough.
- Not broken.
But it’s been years since I’ve had one.
If there’s a Wegmans in your area, give them a try.