These are a twist on the ubiquitous pop tarts – but if you ask me, it’s a little too much of a twist.

First, there’s the way-too-buttery dough. I know, how can there be such a thing as too much butter? Well, there is, and it makes the dough too soft and leaks out everywhere. The dough is barely sweetened. Which… is fine, but I think I need a little more sweet in the dough.

Then there’s the filling. Chocolate, peanut butter, jam. I used cherry jam, and I would have used almond butter instead of peanut butter but I didn’t have any. It’s fine, not too peanut-y, but I’d prefer jam. So I guess what I’m saying is, I want a plain sweet dough, jam filling, and a simple powdered sugar frosting. With sprinkles. I’m old-fashioned that way, I guess.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Chocolate Pop Tarts with Peanut Butter and Jam Filling (Baked Occasions, p. 199)