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Chocolate Pop Tarts
Benchi

Chocolate Pop Tarts

Deliciously fudgy homemade Chocolate Pop Tarts with a decadent chocolate icing sprinkled with coarse sugar or salt.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 Pop Tarts
Course: Breakfast, Snack
Cuisine: American
Calories: 809
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup 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
  • 1 egg (beaten, for brushing)
  • 2 cups confectioner’s sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2 ounces milk chocolate (melted)
  • coarse salt or sugar (for sprinkling)

Equipment

  • Small saucepan
  • food processor
  • Rolling Pin
  • Sharp knife or pastry cutter
  • Baking sheets
  • Fork
  • Medium mixing bowl
  • Pastry brush
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions
  1. To make the chocolate fudge filling: In a small saucepan, stir together the cocoa powder, heavy cream, and 3/4 cup chocolate chips.
  2. Set over medium heat and cook, stirring, for 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly.
  3. Remove from heat, stir in the remaining 3/4 cup chocolate chips, the butter, and vanilla until smooth. Transfer to the fridge to cool and thicken, at least 30 minutes.
  4. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter.
  5. Pulse until the mix clumps together to forms pea-size balls.
  6. 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 1-2 tablespoons additional water.
  7. If you don’t have a food processor, you can also do this by hand. Just rub the butter into the dry ingredients using your fingers until you have pea-sized balls.
  8. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness.
  9. Cut the dough into rectangles, about 4 x 3 inches.
  10. Place a tablespoon of the chilled chocolate fudge on one half of the rectangles, leaving a 1/4 inch border.
  11. 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.
  12. Repeat until you've used all the dough, you will have leftover fudge.
  13. 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.
  14. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes. The pop tarts will still leak a little. Cool completely before frosting.
  15. 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 with 1-2 tablespoons additional water.
  16. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes. Sprinkle with coarse sugar or salt.
  17. Place on a baking sheet and allow the pop tarts to harden, uncovered, about 2 hours.