Stepping into Trader Joe’s is like stepping into a treasure hunt where each shelf holds something new and magical. I’m not kidding, no other supermarket makes my heart race like this one, its ever-changing lineup of international delicacies that taste like little gifts from far-off places. From those irresistible Scandinavian Swimmers to fiery Korean-style dumplings, it’s a playground for anyone who eats to tell a tale. Right now, their pastry section is stealing the spotlight, and I’m here for it because who doesn’t want to start their day with a flaky, buttery treat that feels like a mini vacation?
What makes Trader Joe’s so special is how it turns the mundane into magical. It’s not just about grabbing groceries; it’s about discovering something that sparks joy, whether it’s a cozy breakfast or a late-night dessert binge. These pastries aren’t just baked goods they’re invitations to slow down, savor, and maybe even impress your friends with your newfound pronunciation skills (don’t worry, we’ll practice together!). I’ve spent hours scrolling through fan posts on X, where people share their latest TJ’s finds, and let me tell you, the buzz around these new pastries is electric.
So grab your tea, coffee, or perhaps a glass of wine and join me on a drool-inducing tour of Trader Joe’s newest obsession-worthy pastries. We’re talking about pastries so heavenly they’re penning love letters about them online, from Reddit to X, and I’m one of them. If you’re an old TJ’s devotee or merely curious about all the hubbub, this primer will introduce you to the cream of the crop of pastries that taste as delicious to devour as they sound to say. Let’s get started!
Sfogliatella: Italy’s Flaky, Ricotta-Topped Dream Come True
I double-taked when I first laid eyes on Trader Joe’s sfogliatella in the freezer aisle. A dessert whose name I couldn’t even say, with the flavor of Southern Italy? Sign me up! Since it landed in April, this frozen gem has turned my kitchen into a mini Neapolitan bakery. It’s not food it’s an experience, a reason to pretend you’re sipping espresso at a sunny piazza even when you’re actually sitting at your kitchen table in your sweatpants.
It’s pronounced “sfogliatella” (say it with me: “sfoh-lee-ah-TELL-a”) and, trust us, it’s a mouthful at first, but once you’ve got it down, it’s like reciting a love serenade to your taste buds. X users and Reddit communities are full of buffs practicing the name, offering tips, and swooning over the ricotta and candied orange filling. It’s the sort of dessert that gives you that foodie insider vibe, especially when you’re able to pronounce it correctly in front of your buddies. I’ve caught myself practicing in the mirror, and trust me, it’s worth it for the bragging rights themselves.
Each package includes four of these lobster-tail-shaped wonders for only $4.49, a bargain for something so rich. The crusts are crunchy, the filling is a sweet-and-sour perfect balance, and each bite is like getting a big hug from Italy. Enjoying it for breakfast with a latte or late at night as a snack, it’s a reminder that the good things in life are worth waiting a little.
- Flavor Hack: Drizzle with dark chocolate for a rich indulgence.
- Serving Tip: Sprinkle with more powdered sugar for the authentic Italian café treat.
- Storage Secret: Freeze unbaked leftovers to have fresh-baked sfogliatella whenever desired.
Pastiera di Pasqua (Italian Easter Tart with Ricotta)
Equipment
- 1 Saucepan For simmering wheat grains
- 1 Electric Mixer For combining ricotta filling ingredients
- 1 Mixing Bowl For preparing the filling
- 1 Rolling Pin For shaping puff pastry
- 1 11-inch Tart Pan For baking the tart
Ingredients
Main
- 1 ⅓ cups cooked wheat grains
- ¾ cup whole milk
- 1 tablespoon unsalted butter
- 2 medium lemons zested, divided
- 1 15 ounce container ricotta cheese
- 1 ¾ cups white sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon orange flower water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup chopped candied orange peel
- 2 sheets frozen puff pastry thawed
- 1 large egg beaten
- 1 tablespoon powdered sugar or more to taste
Instructions
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Notes
The Art of Sfogliatella: A History of Layers and Love
Did you know that the sfogliatella has its roots in the 1700s in a monastery just outside Naples? I love imagining nuns rolling out dough, creating something so divine it’s still wowing us centuries later. Trader Joe’s version, spurred by their eggplant parmigiana sfogliatella, replaces vegetables with a sweet ricotta-orange cream, proving the culinary flexibility of this pastry. It’s a nod to the past that tastes modern, reminiscent of a family recipe handed down but adapted for modern palates.
There are two varieties of sfogliatella: the plain frolla, with its pie dough, and the riccia, which is elevated to perfection by Trader Joe’s in its flaky, ridge-plowed beauty. The key to the riccia is in thin sheets of dough covered with butter or lard and then rolled into a showy spiral that expands into a crispy, shell-textured shape. It’s labor-intensive artistry, but TJ’s makes it effortless for us just pop it in the oven, and you’re a pastry chef. I’ve spent evenings marveling at how something so intricate can come from my freezer, and it never gets old.
Its filling, a decadent mix of ricotta and candied orange, is the crux of this candy, but some Italian incarnations flirt with almond paste or whipped cream. Food Wishes on YouTube calls it “the hardest, most delicious pastry in the world,” and I couldn’t agree more. It’s a showstopper that merits a moment of admiration before you take up the fork and get to work, layer by flaky, shiny layer.
Sfogliatelle Ricce
Equipment
- 1 Pasta Machine Essential for achieving the ultra-thin dough layers.
- 1 Food Processor For blending ricotta and mixing the filling smoothly.
- 1 Saucepan For preparing the semolina filling and melting fats.
- 1 Large Bowl For initial dough mixing.
- 1 Pastry Bag Or a zip-top bag with a snipped corner for precise filling.
Ingredients
Main
- 12 ⅓ ounces bread flour
- 5 ⅓ ounces semolina flour
- ⅓ ounce kosher salt
- 6 ½ fluid ounces water or more if needed
- ⅔ fluid ounce honey
- 1 ⅔ cups whole milk ricotta cheese
- 1 cup water
- ½ cup white sugar
- ⅔ cup semolina flour
- 2 large egg yolks
- 2 tablespoons finely chopped candied orange peel
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter room temperature
- ½ cup lard room temperature
- ¼ cup confectioners’ sugar for dusting
Instructions
- Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
- Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
- Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
- Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
- Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
- Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
- Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
- Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
- Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners’ sugar.
Notes
2. When thinning the dough, ensure it’s truly translucent—you should be able to read through it. This creates the signature flaky layers. Use flour sparingly to prevent sticking, but avoid over-flouring which can make the dough brittle.
3. For the filling, whisk the semolina into the boiling water vigorously to prevent lumps. A touch of lemon zest or a few drops of orange blossom water can enhance the citrus notes of the candied orange peel, adding a brighter aromatic profile.
4. Basting with leftover butter-lard mixture during baking contributes to a richer color and helps develop the iconic crispy ‘leaves’ of the sfogliatelle.
Kouign-Amann: Brittany’s Buttery, Sugary Gift to the World
Now, let’s jet off to Brittany for the kouign-amann (pronounced “queen a mon” you’ve got this!). Trader Joe’s doesn’t sell it pre-made, but their frozen croissants are the perfect canvas for a DIY version that’s so good, it’s practically criminal. I first tried this pastry at a fancy bakery and thought, “No way I can make this at home.” TJ’s transformed, and now I’m churning out these buttery treats for weekend brunches, sporting like a French patissier in my slippers.
This pastry is a love letter to over-the-top layers of dough, butter, and sugar that bake up into a flaky, caramelized masterpiece. It’s been called a croissant-palmier hybrid, and that’s spot-on: think crunchy, sticky edges with a tender, buttery heart. Its rise to fame, from Brittany’s shores to “The Great British Bake Off,” is no surprise it’s pure decadence. X posts are full of fans raving about their homemade kouignettes, and I’m right there with them, amazed at how a grocery store find can deliver such a high-end experience.
With Trader Joe’s frozen chocolate croissants, you can bake kouignettes in under an hour. It’s simple but it’s alchemy: roll, sugar, pinch, bake, voilà pastries that disappear faster than you can say “bon appétit.” Friends have requested the recipe as soon as they bite into one, and it’s my go-to for stress-free impressing. It’s proof that Trader Joe’s is not just selling grub; it’s selling kitchen confidence.
- Thaw Smart: Thaw croissants overnight for maximum fluffiness.
- Sugar Boldly: Sprinkle generously for that signature caramelized crust.
- Muffin Tin Trick: Grease well to ensure easy release after bake.
Kouign-Amann
Equipment
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 12-cup Muffin Tin
- 1 Pizza Cutter
- 1 Wire Cooling Rack
Ingredients
Main
- 1 cup warm water
- 1 tablespoon white sugar
- 1 teaspoon active dry yeast
- 2 ½ cups bread flour divided
- 2 tablespoons melted butter or more as needed
- 1 teaspoon kosher salt
- 2 sticks ice-cold unsalted butter divided
- ⅔ cup white sugar
- 2 teaspoons sea salt
Instructions
- Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
- Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.
- Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.
- Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.
- Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
- Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
- Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
- Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving. Chef John
Notes
Making Kouign-Amann: A Recipe for Sweet Success
Game on, pastry chef. The Trader Joe’s Chocolate Kouign-Amann recipe is your ticket to stardom, transforming their frozen croissants into golden, sweet kouignettes. I discovered this hack on the BBC website and haven’t looked back it’s quick, forgiving, and yields you results that make you a baking rockstar. Prep time is 10 minutes (plus thawing time), and in 30 minutes of baking, you have eight servings of heaven.
Start by letting those croissants rise overnight on parchment paper about nine hours does the trick, but I’ve cheated with less and still gotten magic. Once risen, preheat your oven to 400°F, butter a muffin tin like your life depends on it, and cut each croissant in half. Roll them into craggy squares, sugar-bathe, pinch in the corners and tuck into the tin. Bake until bronzed, and remove from tin immediately to avoid sticking. The first time I made these, my kitchen was filled with the scent of a Parisian patisserie and I was hooked.
The best part is how versatile chocolate croissants are, giving you decadence without plain or almond ones being any better. My teen nephew devoured a batch before I even had them on the platter, proof of their universal appeal. It’s not about doing it perfectly; it’s about loving to make something that tastes rich but isn’t actually that tricky. Trader Joe’s makes being a master culinary chef easy, and I’m okay with that.
- Tool Tip: Don’t have a rolling pin? A wine bottle is ideal for pressing down dough.
- Flavor Twist: Add a pinch of sea salt for sweet-salt contrast.
- Serving Idea: Serve over vanilla ice cream for a dessert showstopper.
Brownie Croissant
Equipment
- 1 Large Mixing Bowl For combining the brownie batter ingredients.
- 1 Whisk or Spatula For mixing the brownie batter.
- 1 8×8 or 9×9 inch Baking Pan Or similar size, depending on desired thickness.
- 1 Small Saucepan For melting butter, or a microwave-safe bowl.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
Ingredients
Main
- 1 16 ounce Brownie Mix (I used Trader Joe’s Brownie Truffle Baking Mix)
- 2 large eggs
- ½ stick butter
- 2 large croissants torn into bite-size pieces
Instructions
- Preheat your oven to the temperature specified on your brownie mix package directions (typically 325-350°F / 160-175°C).
- Lightly grease and flour (or line with parchment paper) an 8×8 or 9×9 inch baking pan.
- Melt the ½ stick of butter in a small saucepan over low heat or in a microwave-safe bowl. Set aside to cool slightly.
- In a large mixing bowl, combine the brownie mix with the 2 large eggs and the slightly cooled melted butter. Mix until just combined, being careful not to overmix.
- Tear the 2 large croissants into bite-size pieces.
- Gently fold the torn croissant pieces into the brownie batter, distributing them evenly.
- Pour the brownie and croissant mixture into the prepared baking pan, spreading it evenly.
- Bake according to your brownie mix package directions, usually 25-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached (not wet batter).
- Remove from the oven and let cool completely in the pan on a wire rack before slicing and serving.
Notes
Trader Joe’s Baked Goods Hall of Fame: Classics That Never Quit
Trader Joe’s bakery aisle is a greatest hits album of bangers you just can’t stop listening to. Short of having an in-house bakery, they manage to make their breads and pastries taste as though they’re brand-new straight out of the oven just for you. I love venturing down, basket in tow, with the knowledge I’m gonna discover something that’s gonna make my week taste better. It’s the combination of reliable staples and surprise seasonal dropouts that makes every visit feel like a holiday.
The Pancake Bread is a legend a loaf that tastes like a stack of buttermilk pancakes drizzled with maple syrup, topped with buttery streusel. I’ve toasted slices for breakfast, cubed it for a bread pudding, and eaten it straight from the box. Then there’s the Challah, a golden, eggy dream that’s perfect for French toast or slathered with jam. It’s the kind of bread to linger over with a cup of coffee and sip slowly.
Don’t sleep on the Chocolate Brooklyn Babka a dense, chocolate-packed loaf that’s practically a dessert. At $4.99, it’s a steal for something so rich; warm it up, add ice cream, and you’re in heaven. The Kringle, a massive Danish ring, is another showstopper raspberry filling with flaky pastry and icing that screams special occasion. These are the treats that turn a quick grocery run into a memory-making mission.
Three-in-One Cookie Stacks
Equipment
- 1 Electric Stand Mixer or Hand Mixer For efficient creaming of butter and sugar
- 3 Mixing Bowls To divide and flavor the cookie dough portions
- 2 Baking Sheets For baking multiple batches of cookies
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Plastic Wrap For chilling and shaping dough logs
Ingredients
Main
- 1 cup sugar
- 1 cup butter or margarine softened
- 1 teaspoon vanilla
- 1 egg
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract if desired
- 1/2 cup flaked coconut
- 1/2 teaspoon almond extract
- 3 or 4 drops red food color
- 1/4 cup chopped maraschino cherries well drained
- 1 tablespoon unsweetened baking cocoa
- 1/2 cup miniature semisweet chocolate chips
- Additional sugar
Instructions
- In a large bowl, cream together the sugar and softened butter until light and fluffy. Beat in the vanilla and egg until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
- Divide the cookie dough evenly into three separate bowls.
- To the first portion, mix in the coconut extract and flaked coconut until evenly distributed.
- To the second portion, mix in the almond extract, 3 or 4 drops of red food color, and the well-drained chopped maraschino cherries until uniform in color and ingredients are dispersed.
- To the third portion, mix in the unsweetened baking cocoa and miniature semisweet chocolate chips until the dough is uniformly colored and the chips are well incorporated.
- Shape each flavored dough portion into a compact log or roll, approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 30 minutes, or until firm.
- Preheat your oven to 375°F (190°C). Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place the cookie slices on ungreased baking sheets, spacing them about 2 inches apart. Sprinkle with additional sugar if desired.
- Bake for 7-9 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Air Fryer Magic: Creating TJ’s Pastries into Wondrous Perfections
My air fryer is the kitchen MVP, and for Trader Joe’s pastries, it’s a total game-changer. It’s having your own mini bakery at home with crunchy, golden results in half the time it would take in an oven. The first time I air-fried a sfogliatella, the smell by itself made my neighbors jealous, and the texture was straight out of an Italian pasticceria. It’s the secret to having TJ’s frozen gems taste like they were freshly baked, no matter how crazy your day is.
For sfogliatella, 30 minutes at 350°F gives that rich bakery-brown color, and croissants for kouignettes brown beautifully in the same amount of time. The hot air magic of the air fryer promises even browning, no soggy bottoms. I’ve turned weeknight dinners into dessert parties by simply throwing a few TJ’s bites in, and the results always make me feel like I’m treating myself to something.
Dare to attempt an Air Fryer Cinnamon Roll Braid for a trendy breakfast or Air Fryer Cheesecake Strawberry Tacos for a fun dessert twist crunchy shells, luscious filling, and fresh berries. From Cream Puffs to Cherry Cream Cheese Danishes, the air fryer accomplishes it all quickly, crispy, and addictive. It’s proof gourmet needn’t mean complicated, and Trader Joe’s makes it even easier.
- Temp Trick: 350-375°F for even browning; check halfway.
- Batch Tip: Avoid overcrowding single layer for optimal crisp.
- Flavor Boost: Brush with melted butter prior to fry for extra richness.
Air Fryer-Old Fashioned Cherry Cobbler
Equipment
- 1 Air Fryer
- 1 Air Fryer-Safe Baking Dish Appropriate size for your air fryer and servings
- 1 Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Whisk or Spatula
Ingredients
Main
- 1 cup flour
- 1 cup sugar
- 2 tablespoons baking powder
- 3/4 cup milk
- 1/2 cup butter
- 21 ounces cherry pie filling
Instructions
- Melt the 1/2 cup butter in a small saucepan or microwave-safe bowl and set aside to cool slightly.
- In a medium mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
- Pour the milk and the slightly cooled melted butter into the dry ingredients. Mix until just combined, being careful not to overmix, which can lead to a tough topping.
- Lightly grease an air fryer-safe baking dish that is appropriately sized for your air fryer and the cobbler’s servings.
- Pour the 21 ounces of cherry pie filling into the prepared baking dish, spreading it evenly across the bottom.
- Carefully spoon the prepared cobbler batter over the cherry pie filling, gently spreading it to cover the fruit layer.
- Preheat your air fryer to 350°F (175°C) according to the manufacturer’s instructions.
- Carefully place the baking dish into the preheated air fryer basket, ensuring it fits without touching the heating element or sides.
- Air fry for 20-25 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
- Carefully remove the cobbler from the air fryer and let it cool for at least 10-15 minutes before serving to allow it to set. Serve warm.
Notes
Creative Twists: Making Trader Joe’s Pastries Yourself
Trader Joe’s pastries are empty canvases just begging for your own special touch. I love how an ordinary croissant or roll becomes a work of art with a little creativity it’s like culinary therapy. From taking croissants and transforming them into kouignettes or their Sweet Pull Apart Aloha Rolls and making them garlicky pizza bites, TJ’s makes it possible to be a kitchen genius without ever even breaking a sweat.
Take those croissants: roll in sugar and butter for kouignettes, or stuff with ham and cheese for savory croque monsieur vibes. The Vegan Banana Bread? Crumble it into yogurt parfaits or toast slices with peanut butter for a hearty snack. I’ve even used Raspberry Heart Cookies as ice cream sandwich bases cute, delicious, and a total crowd-pleaser. It’s all about playing with flavors and having fun.
The good news? Trader Joe’s quality makes even your wildest experiments a snap to enjoy. X posts are covered with fans posting hacks such as Challah turned into bread pudding or Peanut Butter Brookie warmed into gooey bars. It serves as a reminder that food is about enjoyment, creativity, and making every bite yours.
Halloween Peanut Butter Brookie Bars
Equipment
- 1 13×9 inch Baking Pan
- 2 Large Mixing Bowls
- 1 Electric mixer or sturdy whisk
- 1 Rubber Spatula For mixing and spreading batters
- 1 Parchment Paper For lining the baking pan
Ingredients
Main
- 1 box Betty Crocker™ Fudge Brownie Mix
- 1 pouch 17.5 oz Betty Crocker™ Peanut Butter Cookie Mix
- Vegetable oil water and eggs called for on both the brownie box and cookie mix pouch
- 3/4 cup REESE’S PIECES peanut butter candy in a crunchy shell divided
- 3/4 cup REESE’S Peanut Butter Chips
- 1 tablespoon Betty Crocker™ Candy Shop Candy Eyeballs
Instructions
- Preheat your oven to 350°F (175°C). Line a 13×9 inch baking pan with parchment paper, allowing some overhang on two sides to facilitate easy lifting later.
- In a large mixing bowl, prepare the Betty Crocker™ Fudge Brownie Mix according to package directions, incorporating the required vegetable oil, water, and eggs. Stir in half of the REESE’S PIECES peanut butter candy.
- Spread the prepared brownie batter evenly into the bottom of the lined baking pan, creating a smooth base layer.
- In a separate large mixing bowl, prepare the Betty Crocker™ Peanut Butter Cookie Mix according to package directions, using the specified vegetable oil, water, and eggs. Stir in all of the REESE’S Peanut Butter Chips.
- Carefully drop spoonfuls of the peanut butter cookie dough over the brownie layer. Gently spread and press the cookie dough to form an even layer that completely covers the brownie base.
- Sprinkle the remaining half of the REESE’S PIECES evenly over the top of the cookie dough layer.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for the bars to set and for clean slicing.
- Once cooled, use the parchment paper overhangs to carefully lift the entire brookie bar out of the pan. Decorate the top with Betty Crocker™ Candy Shop Candy Eyeballs.
- Cut the brookie bar into 24 squares and serve at room temperature. For neatest cuts, use a sharp, warm knife, wiping it clean between slices.
