Preparation

• Preheat oven to 375*.
• Dice butter into cubes and add to medium sized mixing bowl. Then add flour and “cut” butter into flour using a fork or pastry cutter.
• Next, one tablespoon at a time, add in ice cold water to flour-butter mixture. Mixing with a wooden spoon until dough is combined but not sticky. (Note: Dough should not be too dry or too sticky. Dough should be pliable enough to handle and roll out with a rolling pin)
• Place dough on a prepared space and roll out with rolling pin. Then cut dough into 8 – 12 rectangles. (Note: It’s important to have even numbers in order to top each pop tart)
• Now, it’s time to make the caramel apple filling. Add the butter to a medium sauce pan and allow butter to melt over medium heat, careful not to burn.
• Then add remaining ingredients, except apples, to sauce pan and cook for about 3 – 5 minutes. Whisking and allowing ingredients to be mixed together. Remove from heat and let mixture cool for 5 – 10 minutes.
• Reserve 2/3 cup of filling for icing and then mix in chopped apples.
• Once mixture has thickened, add caramel apple filling on top of dough. Then add second rectangle on top of filling. To close the vegan pop tarts lightly wet your fingers and go around the perimeter of one of the rectangles with wet fingers.
• Then using a fork, press and seal each side side close. Optional: brush each vegan pop tart with butter before going in the oven. Repeat this process until all dough rectangles have been used.
• Place your pop tarts in the oven for 20 – 25 minutes or until golden brown.
• While pop tarts are baking make the salted caramel icing. Mix the reserved caramel mixture with the powdered sugar and set aside until pop tarts are finished baking and have cooled for 10 – 15 minutes.
• Once vegan pop tarts have cooled, top with 1 – 2 teaspoons of icing and sprinkle a few pieces of dried apple on each pop tart.
• Serve warm.