Description
These Homemade Fudge Chocolate Pop Tarts feature a rich cocoa dough filled with a luscious fudge filling and topped with a creamy chocolate icing. Perfectly flaky and indulgently chocolaty, these pop tarts make a delightful homemade treat to enjoy for breakfast or dessert.
Ingredients
Scale
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
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
- Make the dough: In a large food processor or bowl, combine flour, cocoa powder, sugar, and salt. Add the cold cubed butter and cut it in until the mixture resembles coarse pea-sized crumbs. Gradually add cold milk in three additions, pulsing or stirring after each, until the dough clumps together. Add an extra tablespoon of milk if too dry. Form into a ball, divide in half, flatten into discs, wrap tightly in plastic, and refrigerate for 2 hours to 5 days.
- Prepare the fudge filling: In a medium saucepan over medium heat, combine chopped chocolate, milk, and sugar. Stir frequently as chocolate melts and ingredients combine. Remove from heat and stir in cold butter and vanilla extract. Transfer to a heatproof bowl, cover, and set aside at room temperature to cool and thicken until slightly thinner than peanut butter. Refrigerate briefly if needed, reheating gently if too thick or cold.
- Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Ensure space in the refrigerator for chilling the shaped pop tarts before baking.
- Roll out the first dough disc: Remove one dough disc from the refrigerator and let sit at room temperature for 10 minutes. Lightly dust your work surface, rolling pin, and hands with cocoa powder or flour. Roll dough into a 9×12-inch rectangle, trim edges to straighten, and cut into nine 3×4-inch rectangles. Arrange these 2 inches apart on the prepared baking sheet. Refrigerate while rolling out the second dough disc.
- Roll out the second dough disc: Repeat the same rolling and cutting process to make nine 3×4-inch rectangles. Keep them refrigerated until assembly.
- Assemble the pop tarts: Remove the first set of dough rectangles from the refrigerator. Brush the edges of each with egg wash. Spoon a heaping tablespoon of fudge filling into the center of each. Place a rectangle from the second dough set on top and seal edges by pressing with fingers. Poke holes in tops and crimp edges with a fork. Refrigerate uncovered for 15 minutes to 3 hours to firm up.
- Preheat oven: Heat oven to 375°F (191°C) while the pastries chill.
- Bake the pop tarts: Brush the chilled pop tarts with remaining egg wash and bake for 25 to 26 minutes or until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: In a medium saucepan over low heat or in a microwave-safe bowl, melt butter with water. Whisk in confectioners’ sugar, cocoa powder, and vanilla extract until smooth. Let the icing cool for 15 minutes to thicken slightly.
- Ice the pop tarts: Spoon the cooled icing over completely cooled pop tarts. Add sprinkles if desired. The icing thickens as it cools; whisk or gently reheat to adjust consistency if needed.
- Storage: Store pop tarts covered at room temperature for up to 1 day or refrigerate for up to 1 week.
Notes
- If the fudge filling becomes too thick or cold, gently reheat it to restore spreadable consistency.
- Using cocoa powder to dust surfaces prevents sticking without affecting dough texture.
- Chilling the assembled pop tarts before baking firms their shape and minimizes filling leakage.
- Pop tarts are best eaten after completely cooling as they are very soft and rich when warm.
- Icing thickens as it cools; if it hardens too much before applying, whisk or gently reheat to thin.
- Leftover dough discs can be refrigerated for up to 5 days before using.
- Sprinkles are optional and add a festive touch to the finished pop tarts.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: homemade chocolate pop tarts, fudge pop tarts, chocolate pastry, homemade pop tarts, chocolate dessert pastry
