Homemade Chocolate Fudge Pop Tarts
Indulge in the ultimate comfort food with these Homemade Chocolate Fudge Pop Tarts. With a flaky crust and rich chocolate filling, they're perfect for breakfast or dessert. These easy-to-make pop tarts will satisfy your sweet cravings!
Equipment
- Frying Pan
- Whisk
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whole milk or heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons salted butter, cubed
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1 egg, beaten, for brushing
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 ounces dark or milk chocolate, melted
- coarse salt or sugar, for sprinkling
Instructions
- To make the chocolate fudge filling, in a small saucepan, stir together the cocoa powder, milk, and 3/4 cup chocolate chips. Set over medium heat and cook, stirring, for 5 to 8 minutes, until the chocolate is melted and the sauce has thickened slightly. Remove from heat and stir in the remaining chocolate chips, butter, and vanilla until smooth. Transfer to the fridge to cool and thicken, at least 30 minutes.
- Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1 to 2 tablespoons additional water.
- Turn the dough out onto a floured surface and roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a tablespoon of the chilled chocolate fudge on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough; you will have leftover fudge.
- Place the pop tarts on parchment-lined baking sheets. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
- Preheat the oven to 400 degrees F. Bake the pop tarts for 15 to 20 minutes. They may leak a little; that's okay! Cool completely before frosting.
- Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin it with 1 to 2 tablespoons additional water.
- Spoon a thin layer of the frosting on top of the cooled pop tarts. Allow frosting to harden for 10 minutes. Sprinkle with coarse sugar or salt. Place on a baking sheet and allow the pop tarts to harden, uncovered, about 2 hours. Store in an airtight container for up to 3 days.
Notes
- Sealing the Edges: Ensure to crimp the edges well to avoid any filling leaks during baking.
- Chilling is Key: Allow the pop tarts to chill before baking to maintain their shape.
- Frosting Consistency: Adjust the frosting to your liking; it should be spreadable yet thick enough to hold on.
- Batch Makes Perfect: You can double the recipe to make a larger batch for gatherings.