*To brown butter, melt the butter over medium heat in a small sauce pot until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned, quickly remove from the heat. **Un-glazed pop-tarts can be frozen for up to 3 months. Thaw and then heat in the oven at 350 for 5-10 minutes. ***If you do not have a pastry blender, use two forks to blend the butter into the flour. You may also use a food processor, but I like using a pastry cutter. ****I used [this recipe | http://www.bakersroyale.com/basic-baking-series/sugared-cranberries/] for my sugared cranberries.