Homemade Chocolate Fudge Pop tarts

Homemade Chocolate Fudge Pop Tarts

From Half Baked Harvest

Channeling the inner child in us all..sweet, flaky, and extra fudgy. Every bite is roll your eyes back delicious!!

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

1 hour 35 minutes

Servings

18

Ingredients

Chocolate Fuge Filling

  • 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

Dough

  • 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

Frosting

  • 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

Homemade Chocolate Fudge Pop Tarts

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 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly. 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.
  • Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together to forms 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 1-2 tablespoons additional water.
  • Turn the dough out onto a floured surface. 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 15-20 minutes. 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 with 1-2 tablespoons additional water.
  • 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. 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.

Recipe Notes

  • Crimping and Sealing the Pop Tarts: It's import to really seal the tarts well or your filling will leak out while baking. Using the beaten egg helps to seal the fudge inside.
  • For a Shinny, Glossy Frosting: Use 2 tablespoons meringue powder. In a medium bowl, using an electric mixer, whisk together the powdered sugar, meringue powder, cocoa powder, vanilla, and 3 tablespoons water for 7-10 minutes on medium speed, until smooth soft peaks form. Stir in the melted chocolate. If your frosting seems too thick, thin with 1-2 tablespoons additional water.
  • If you don't have a Food Processor: You can use use you fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.
  • Swedish Pearl Sugar: can be purchased here.
  • Pretzel Salt: can be purchased here.

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