October means candy and lots of it. Whether you’re trick or treating in your best Halloween attire or sitting at home and hoarding it all for yourself (no judgment), you’re going to end up with more candy than you can handle… So why not bake with it?
Cakespy is a creator of crazy mashups. (Let’s just say a previous recipe of hers includes a Cadbury Egg Salad Sandwich.) Her newest concoction combines pastry dough and chewy candy into Now & Later Pop Tarts.
Now & Later are a beloved nostalgic, fruit-flavored taffy. The name suggests you eat some now and then save some for later. Hard as a rock, these candies are smooth and chewy once you get going. The idea of using these as a dessert filling doesn’t quite make sense, yet it works. Fruity, chewy and creamy.
The exterior of these candy vessels is a typical pastry dough recipe. The filling is made even more luscious by combining the Now & Laters with butter. Who knew that melting down Now & Laters would be so liquidy? Science! The dough is rolled and cut into rectangles, then the filling is spooned on, and sealed with a top layer of dough. Once baked and cooled, the pastry pockets are topped with a powdered sugar glaze, fancy sprinkles, and even more chewy Now & Later goodness.
This may be a bit much for your typical breakfast dish, so think of it more like a over the top dessert or the perfect treat for a Nerdoween party!
Get the full recipe on cakespy.com