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Homemade Fudge Chocolate Pop Tarts Recipe

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★★★★★

4.8 from 59 reviews

These Homemade Fudge Chocolate Pop Tarts combine a rich cocoa-flavored pastry dough filled with luscious fudge filling and topped with a smooth chocolate icing. Perfectly flaky and indulgent, they are a delightful treat for breakfast or dessert, made from scratch with simple ingredients and baked to golden perfection.

Ingredients

Scale

Pastry Dough

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder, plus more as needed for rolling
  • 2 Tablespoons (24g) granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
  • 1/2 cup (120ml) cold whole milk
  • 1 egg (for egg wash) beaten with 1 Tablespoon (15ml) milk

Fudge Filling

  • 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
  • 1/4 cup (60ml) whole milk
  • 2 Tablespoons (25g) granulated sugar
  • 1 Tablespoon (14g) unsalted butter, cold and cubed
  • 1 teaspoon pure vanilla extract

Chocolate Icing

  • 1 Tablespoon (14g) unsalted butter
  • 2 Tablespoons (30ml) water
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon pure vanilla extract
  • Optional: sprinkles for garnish

Instructions

  1. Make the dough: In a large food processor or bowl, combine flour, cocoa powder, sugar, and salt. Add cold, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse pea-sized crumbs. Gradually add cold milk in three additions, pulsing or stirring after each until dough clumps together. If too dry, add 1 tablespoon more cold milk. Form dough into a ball, divide in half, flatten each into 1-inch discs, wrap in plastic, and refrigerate for 2 hours to 5 days.
  2. Prepare fudge filling: In a medium saucepan over medium heat, combine chopped chocolate, milk, and sugar. Stir frequently until melted and smooth. Remove from heat; stir in cold cubed butter and vanilla extract. Transfer to a heatproof bowl, cover, and let cool at room temperature until thickened to slightly thinner than peanut butter consistency.
  3. Preheat and prep baking sheet: Line a large baking sheet with parchment paper or a silicone mat. Ensure sufficient refrigerator space for chilling assembled pop tarts before baking.
  4. Roll out first dough disc: Remove one dough disc from the fridge and let sit 10 minutes at room temperature. Lightly dust rolling surface, pin, and hands with cocoa powder or flour. Roll dough into a 9×12-inch rectangle, trimming edges if needed. Cut into nine 3×4-inch rectangles and place spaced 2 inches apart on the baking sheet. Refrigerate while rolling out second disc.
  5. Roll out second dough disc: Repeat the rolling and cutting process with the second disc, creating nine more rectangles.
  6. Assemble the pop tarts: Remove the first nine rectangles from the fridge. Brush edges of each lightly with egg wash. Spoon a heaping tablespoon of fudge filling onto the center of each. Top with a second rectangle of dough, pressing fingers around edges to seal slightly. Poke holes with a fork or toothpick and crimp edges with fork. Refrigerate uncovered for at least 15 minutes and up to 3 hours to firm up.
  7. Preheat oven: Set oven to 375°F (191°C) while pop tarts chill.
  8. Bake the pop tarts: Brush chilled pastries with egg wash and bake for 25-26 minutes until edges are set and slightly firm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for best texture and flavor.
  9. Prepare chocolate icing: Warm butter and water together over low heat or in the microwave until butter melts. Whisk in confectioners’ sugar, cocoa powder, and vanilla extract until smooth. Let icing cool for 15 minutes before spooning over cooled pop tarts. Add sprinkles immediately if using.
  10. Store pop tarts: Cover and keep at room temperature for up to 1 day or refrigerate for up to 1 week.

Notes

  • Use cocoa powder to dust surfaces to maintain dough flavor and prevent dough from drying.
  • If fudge filling becomes too thick when chilled, gently warm it before spreading.
  • Chilling assembled pop tarts before baking helps maintain shape and ensures crisp edges.
  • Allow baked pop tarts to cool completely for best texture and flavor before icing.
  • Icing will thicken as it cools; whisk to thin out if needed or reheat briefly.
  • Optional sprinkles add festive decoration and texture contrast.
  • Can prepare dough and fudge filling in advance; dough can be stored up to 5 days refrigerated.

Keywords: homemade pop tarts, chocolate pop tarts, fudge filling pop tarts, breakfast pastries, baking dessert

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