Follow my pie crust recipe instructions to make a buttery and flaky pastry dough.
Whisk together the peanut butter and brown sugar. Set aside.
Roll one disc of dough into a 12x9 inch rectangle. Cut it equally into 9 rectangles all measuring 4x3 inches. Repeat with the other disc of dough.
Add the filling and seal shut. Bake for 25-27 minutes at 350F.
Beat the cream cheese by itself until smooth and creamy. Add the powdered sugar, salt and vanilla extract and beat until combined. Frost the pop tarts and enjoy!
Unfrosted pop tarts should be wrapped in cling wrap or in an air tight container & stored at room temperature, while the icing should be put in the fridge. Frosted pop tarts should be stored in the fridge.