Today’s post is sponsored by Gibbs Smith but all thoughts and opinions are 100% my own!
Thanks to Marcie Ballard’s beautiful Pie Pop cookbook, I’m totally addicted to pie pop making! Everything is better on a stick, right? From S’mores pie pops to Halloween mummy pie pops, this book is full of creative yumminess! I put my own little spin on her elephant shaped PB&J pie pops with this Easter pie pop tutorial. This edible craft is easy enough for the kiddos to help with and they’ll love the peanut butter (or almond butter) and jelly filling. Marcie has a delicious pie dough recipe in her book, but I just used pre-made pie dough from the grocery store (even easier and just as good). Kids will also have a blast decorating their Easter egg pie pops with ready to go icing, which can be found in the baking aisle of most grocery stores. Happy Pie Popping!
Egg Shaped Cookie Cutter
Peanut Butter (or Almond Butter)
Step 1: Soak popsicle sticks in water for 15 minutes and preheat oven to 350. Roll out pie crust dough and use an egg shaped cookie cutter to cut out egg shapes. You’ll need 2 shapes per pie pop.
Step 2: Place 1/2 tablespoon of jelly and 1/2 tablespoon of peanut butter (or almond butter) in the center of half of the egg shaped dough. You may need more or less filling, depending on your cookie cutter size.
Step 3: Place another egg shaped piece of dough on top and sandwich a popsicle stick in between. Press the edges shut and crimp with a fork and shown in the photo below.
Step 4: Bake for 10-15 minutes or until golden brown. Allow to cool.
Step 5: Decorate Easter eggs with ready to go icing tubes and enjoy!
Step 6: Check out Pie Pops by Marcie Ballard for more pie pop inspiration!
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