Homemade Pocky Recipe

Introduction

Homemade Pocky is a delightful and fun treat that pairs crunchy biscuit sticks with rich chocolate coating. Making these at home lets you customize flavors and enjoy a fresh, tasty snack anytime.

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup sugar
• 1 large egg
• 1/4 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
• 1 cup bread flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 teaspoons water, at room temperature
• 9 ounces bittersweet or semisweet chocolate

Instructions

1. Step 1: Preheat the oven to 300° F. In a large bowl, use a wooden spoon to stir the butter and sugar together until creamy and smooth. Add the egg and extract, then stir to combine. Mix in the flour, baking powder, and salt, followed by the water, stirring until the batter is smooth.
2. Step 2: Transfer the mixture to a pastry bag fitted with a #7 plain round (3/8-inch) tip. Pipe straight lines about 6 inches long onto two parchment-lined baking sheets, spacing sticks at least 1/2 inch apart. Bake until set and lightly golden, 15–18 minutes, rotating sheets halfway through. Let cool on sheets for 5 minutes, then carefully transfer to a rack to cool completely. Repeat with remaining batter, keeping the parchment sheets.
3. Step 3: Melt the chocolate in the microwave in a microwave-safe cup in 15-second increments until smooth. One at a time, dip each stick into the chocolate, tipping the cup to coat higher on the stick as desired. Scrape off excess chocolate and place sticks on the prepared parchment sheets. Refrigerate until the chocolate sets.

Tips & Variations

• Try substituting vanilla extract for almond extract if you prefer a milder flavor.
• For a festive touch, sprinkle crushed nuts or colorful sprinkles onto the chocolate before it sets.
• Tempering the chocolate will keep it firm at room temperature; see this guide for tempering instructions.

Storage

Store homemade Pocky in an airtight container in the refrigerator or freezer to keep them fresh and crisp. When ready to enjoy, let chilled sticks come to room temperature for a few minutes. Avoid storing at room temperature unless the chocolate is tempered, as it may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour gives the sticks a slightly chewier texture which is characteristic of traditional Pocky.

How long will homemade Pocky keep?

Stored properly in an airtight container in the fridge or freezer, homemade Pocky will stay fresh for up to two weeks. For best texture, consume within this time frame.

Homemade Pocky Recipe

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★★★★★

4.6 from 111 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: Approximately 30–40 biscuit sticks 1x
• Diet: Vegetarian

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Description

Homemade Pocky are delicate, crunchy biscuit sticks coated with rich bittersweet chocolate, offering a delightful snack reminiscent of the popular Japanese treat. This recipe guides you through creating the buttery biscuit sticks from scratch and then dipping them in smooth melted chocolate for a perfect balance of texture and flavor.

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Ingredients

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Dry Ingredients

• 1 cup bread flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Wet Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup sugar
• 1 large egg
• 1/4 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
• 4 teaspoons water, at room temperature

Chocolate Coating

• 9 ounces bittersweet or semisweet chocolate

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Instructions

1. Preheat and Prepare Batter: Preheat your oven to 300° F (150° C). In a large bowl, cream together the unsalted butter and sugar with a wooden spoon until the mixture becomes creamy and smooth. Then add the egg and your choice of almond extract or vanilla extract, stirring to combine thoroughly. Gradually add the bread flour, baking powder, and kosher salt, stirring to incorporate all dry ingredients evenly. Finally, mix in the water until the batter is smooth and cohesive.
2. Pipe and Bake the Sticks: Transfer the batter into a pastry bag fitted with a #7 plain round (3/8-inch) pastry tip. On two parchment-lined baking sheets, pipe the batter into straight lines about 6 inches long and spaced at least 1/2 inch apart to prevent sticking. Bake in the preheated oven for 15 to 18 minutes until the sticks are set and lightly golden, rotating the sheets halfway through the baking time for even cooking. Allow the sticks to cool on the baking sheets placed on cooling racks for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat this piping and baking process with any remaining batter. Save the used parchment-lined sheets for the chocolate dipping step.
3. Melt Chocolate and Dip Sticks: Melt the bittersweet or semisweet chocolate in the microwave using a 2-cup glass measuring cup or another microwave-safe narrow vessel. Heat the chocolate in 15-second increments, stirring after each interval until smooth and fully melted. One by one, carefully dip each biscuit stick into the melted chocolate, tipping the cup on its side to allow the chocolate to cover the stick higher. Shake off any excess chocolate gently and lay each coated stick onto the prepared parchment-lined sheets. Place these trays in the refrigerator to allow the chocolate to set firmly.
4. Store and Serve: Once the chocolate has hardened, store the homemade Pocky sticks in an airtight container in the refrigerator or freezer to maintain their crispness and freshness. For chocolate that stays hard at room temperature, consider tempering the chocolate prior to dipping, using detailed tempering instructions provided in specialized recipes.

Notes

• Ensure the butter is at room temperature to facilitate smooth mixing.
• Maintain spacing between piped sticks to avoid them merging during baking.
• Handle the baked sticks gently during dipping as they are delicate and can break easily.
• Chocolate can be tempered for a glossier, room temperature set finish. Refer to tempering guides if desired.
• Store Pocky in airtight containers to preserve texture; refrigeration is recommended.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Snack
• Method: Baking
• Cuisine: Japanese-inspired

Keywords: homemade pocky, biscuit sticks, chocolate coated snack, Japanese treat, crunchy chocolate sticks