• Preheat oven to 400°F

Pop-tart Crust

• Lay your pie crusts on a sheet of parchment paper and roll them out to ~1/8 in.
• Cut the edges to make rectangles.
• Using the leftover dough, you can roll out and create more surface area for pop-tarts. I don't like to waste any.
• Cut equal rectangles (~3x5 in).

Peanut Butter Filling

• Mix ingredients together.

Fill Pop-Tarts

• Grease 2 cookie sheets. I use Pam.
• Place half of your pie crust rectangles on the cookie sheets. These will be your "bottoms".
• Fill a quart sized Ziploc bag with the peanut butter filling. Fill another quart sized bag with prickly pear jelly.
• Move the mixture to one corner. The jelly might need a little kneading to break it up a bit and make it more smooth.
• Cut a small hole in one of the corners of each bag (you can make it bigger if needed, but start small).
• On the "bottom" rectangles, squeeze thin strips of prickly pear jelly and peanut butter filling, leaving ~1/4-1/2 inch of room from the edge. Rotating prickly pear jelly and peanut butter filling in lines.
• Brush beaten egg around the edges.
• Poke holes in the remaining "top" rectangle pie crusts left with a fork.
• Layer the "top" piece over the filling.
• Using a fork, crimp the edges together to ensure the filling is sealed in.
• Brush tops with remaining egg wash.
• Bake for 12-15 minutes.

Colored Sprinkles

• While pop-tarts are baking, put the sugar and 1 drop of desired food coloring color of choice into a tight seal container and shake until fully incorporated.
• Add more drops for a darker color. Set Aside.

Icing

• Mix all the ingredients together. Set Aside.

Assembly

• Let pop-tarts cool (~15 min).
• Spread icing on top of the pop-tart.
• Sprinkle the colored sugar crystals on top.
• Enjoy!