Homemade Chocolate Fudge Pop Tarts Recipe

Homemade Chocolate Fudge Pop Tarts are superior than store-bought, taking us back to childhood. Fill two layers of chocolate sugar cookie dough with homemade chocolate fudge sauce, toast, and top with milk chocolate frosting. Flaky, fudgy, chocolaty pop tarts. For a classic “pop tart” look, add coarse sugar or pretzel salt on each pie. Every mouthful amazes! 

Ingredient

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 piece – 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

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1

Making chocolate fudge filling. Mix cocoa powder, milk, and 3/4 cup chocolate chips in a small pot. Stir over medium heat for 5-8 minutes to melt the chocolate and thicken the sauce. 

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Instruction

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2

Stir in the remaining 3/4 cup chocolate chips, butter, and vanilla until smooth after removing from heat. Allow to chill and thicken in the fridge for 30 minutes. 

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3

Meanwhile, create dough. In a food processor, mix flour, cocoa powder, sugar, and butter. Pulse until mixture forms pea-sized balls. Add 1/2 cup cold water, 1 tablespoon at a time, until dough forms a ball. 

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4

If dough is dry, add 1-2 teaspoons water. Transfer dough to floured surface. Roll to 1/8-inch. Cut dough into 4x3-inch rectangles. Leave a 1/4-inch border around a tablespoon of chilled chocolate fudge on half the rectangles. 

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Beat the egg and brush the edges. Cover the filling with the remaining half of the dough and crimp the edges with a fork. Repeat until all dough is utilised, leaving fudge. 

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6

Put pop tarts on parchment-lined sheets. Cover the baking sheets and refrigerate for 1 hour or freeze for 20 minutes. 

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7

Mix powdered sugar, cocoa powder, vanilla, and 3 tablespoons water in a medium bowl until smooth. Mix in melted chocolate. Adding 1-2 tablespoons of water thins thick frosting. 

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8

Spread a thin layer of icing on cooled pop-tarts. Let icing harden 10 minutes. Season with coarse salt or sugar. Allow pop tarts to firm uncovered on a baking sheet for 2 hours. Save in an airtight jar for 3 days. 

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also see

also see

Healthier Dark Chocolate Chunk Oatmeal Cookie Bars Recipe