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Homemade Chocolate Fudge Pop Tarts Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 9 pop tarts

Description

Delight in these homemade Chocolate Fudge Pop Tarts, featuring a rich cocoa cookie crust filled with smooth chocolate fudge and topped with a luscious chocolate icing. Perfectly flaky and indulgent, these pop tarts are an irresistible treat ideal for breakfast, dessert, or a special snack.

Ingredients

Chocolate Cookie Dough

  • 2 1/4 cups all-purpose flour (fluffed, spooned and leveled)
  • 3/4 cup unsweetened Dutch-processed cocoa powder
  • 1 cup powdered sugar
  • 1/2 tsp coarse Kosher salt (or half if using table salt)
  • 1 cup cold, unsalted butter, cut into tablespoons
  • 2 tsp vanilla extract
  • 3 tbsp whole milk
  • 1 egg, yolk and white separated

Chocolate Fudge Filling

  • 1 1/2 tbsp unsalted butter
  • 2 tbsp heavy whipping cream
  • 1 cup semi-sweet chocolate chips

Chocolate Icing

  • 1 1/2 cups powdered sugar
  • 1 1/2 tbsp unsweetened Dutch-processed cocoa powder
  • 1 1/2 tbsp meringue powder
  • 1/2 tsp vanilla extract
  • 3 1/2 – 4 tbsp whole milk
  • Chopped chocolate, mini chocolate chips, or sprinkles (for decorating)

Instructions

  1. Make the chocolate cookie dough. In a food processor, pulse the flour, cocoa powder, powdered sugar, and salt until combined. With the processor running, add the cold butter, one tablespoon at a time, pulsing until the mixture is crumbly. Add vanilla, milk, and egg yolk, then process until the dough starts to form a ball. Save the egg white for later.
  2. Finish the dough. Transfer dough onto a clean counter and knead to bring it together into a soft, smooth ball. Shape into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.
  3. Prepare the chocolate filling. In a small saucepan over medium-low heat, warm butter and cream until melted and warm. Add chocolate chips and stir until melted and smooth. If mixture seizes, add warm cream 1-2 teaspoons at a time to achieve a spreadable consistency. Remove from heat and cool.
  4. Roll and cut the dough. Line baking sheets with parchment paper. Divide dough in half and roll each portion on a floured surface into a rectangle slightly over 9×15 inches about 1/8 inch thick. Cut into 9 rectangles of 3×5 inches each, for a total of 18 rectangles.
  5. Arrange dough pieces. Transfer rectangles carefully 2 inches apart onto the prepared baking sheets, using a spatula or bench scraper to avoid tearing.
  6. Fill and assemble pop tarts. Spread about one tablespoon of cooled chocolate filling on 9 of the rectangles. Brush edges with reserved egg white. On the other 9 rectangles, cut an ‘x’ or several slits for steam vents. Place vented pieces on filled pieces and press edges together firmly. Use a fork to seal the edges completely.
  7. Chill before baking. Refrigerate assembled pop tarts for 20 minutes while preheating the oven.
  8. Bake. Preheat oven to 375°F (190°C). Place baking sheets on center rack and bake pop tarts for 25-28 minutes until they puff and no raw dough is visible.
  9. Cool. Allow pop tarts to cool on the baking sheet for 15 minutes before icing.
  10. Make the chocolate icing. In a bowl, mix powdered sugar, cocoa powder, and meringue powder. Add milk and vanilla and stir until smooth and thick but pourable.
  11. Ice and decorate. Spread icing on warm pop tarts immediately with a small spatula or spoon back. Quickly sprinkle with chopped chocolate, mini chips, or sprinkles before the icing sets. Repeat for each pop tart.
  12. Serve and store. Enjoy warm or at room temperature. When completely cooled, store in an airtight container with parchment or wax paper separating layers for up to 3 days.

Notes

  • Use cold butter for tender, flaky dough.
  • Reserve egg white to help seal the pop tarts edges for better assembly.
  • Cut slits in the top dough to vent steam and prevent bursting during baking.
  • If chocolate filling seizes, warm cream added gradually will smooth it out.
  • Handle rolled dough carefully since it is delicate when thinly rolled.
  • Pop tarts can be stored up to 3 days in airtight containers with layers separated.
  • Use a rolling pastry wheel or sharp knife with a ruler for precise cutting.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/homemade-chocolate-fudge-pop-tarts-recipe/