One giant homemade Frosted Chocolate Fudge Pop-Tart that I am so excited to share! Easy chocolate fudge sauce stuffed between two layers of chocolate sugar cookie dough, baked until flaky, and finished with a sweet milk chocolate frosting. This giant chocolate pop-tart is sweet, salty, fudgy, and heavy on the chocolate. Finish with a sprinkle of pretzel salt for that classic “pop tart” look. Every bite is delicious and fun!
Happy darn Tuesday everyone! It feels like a special day when this giant, sweet chocolate fudge pop-tart is on the table. Oh, I just love this recipe!
Like most of us, I definitely grew up eating and loving pop-tarts. I believe if you Google it, the most popular flavors are strawberry and blueberry. But my favorite was always the chocolate fudge.
I mean, how could it not be? Every bite was filled with so much chocolate, from the crust, to the filling, to the frosting on top. Triple the chocolate. I remember them being a real treat, especially since my mom didn’t buy them often. But when she did, they were always a nice after-school snack or after-dinner dessert.
The reason behind this recipe is actually pretty simple. It was a dreary day and I just wanted to create a fun and easy recipe. One that would be good for kids to enjoy as they slowly start to head back to school this month and next.
Nothing sounded better than a giant chocolate fudge pop-tart. And I LOVE how simple the recipe is. Especially when compared to making individual little pop-tarts, this tart requires much less hands-on.
Start with the chocolate fudge sauce. This is a simple mix of cocoa powder, milk, and chocolate chips. I keep it really simple and melt everything together in the microwave, which I always find works best when melting chocolate. Butter and vanilla are added for richness and flavor.
Simple, but so darn good. This sauce is creamy and perfectly sweet.
The key is to let the sauce firm up before you begin assembling the pop tarts. It should be pourable, but still thick.
While the sauce chills, make the chocolate sugar cookie dough. It’s just flour, cocoa powder, sugar, plenty of salted butter, and ice-cold water. I like using the food processor to easily mix the dough, but you can simply use your hands as well.
Once the chocolate fudge sauce is chilled, roll the cookie dough out and pour it over the fudge sauce. Be sure to leave a 2-inch border around the edge.
Brush the borders of the rectangle with the egg, then add the top piece of dough to enclose the filling. Using the tines of a fork, crimp the edges around the tart to seal all that fudge inside.
Bake the tart and 30 minutes later you’ll have a giant chocolate pop-tart.
The frosting is a mix of powdered sugar, cocoa powder, vanilla, and melted milk chocolate. Simple ingredients that when combined together are so very delicious.
If you’d like a shiny, glossy finish to your pop tarts, use a couple of tablespoons of meringue powder. Using meringue powder will give your frosting shine. It helps it to nicely set up and dry so that the frosting doesn’t smudge when touched. This step is completely optional though, it’s certainly not required.
Frost the tart and let the frosting stiffen for a few minutes, then sprinkle with pretzel salt. It’s delish and adds a salty crunch with every bite.
Let them harden or enjoy them right away, so delish! Nothing not to love about this giant, sweet, flaky, and extra fudgy chocolate pop tart!
Looking for other homemade versions of childhood favorites? Try some of these.
Lastly, if you make this Giant Frosted Chocolate Fudge Pop-Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Frosted Chocolate Fudge Pop-Tart
Servings: 9 pop-tarts
Calories Per Serving: 740 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chocolate Fuge Filling
- 1. To make the filling. In a bowl, combine the chocolate, cocoa powder, milk, and butter. Microwave 1-2 minutes, until smooth. Stir in the vanilla. Place in the fridge to cool for at least 20 minutes.2. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together and 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.3. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the fudge, leaving a 2 -inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.5. Preheat the oven to 400° F. Bake the pop-tart for 30-35 minutes, until set. Cool completely before frosting.6. Meanwhile, make the icing. In a 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.7. Spread the icing over the pop-tart. Let set a few minutes, then top with salt. Let sit 1 hour or overnight to allow the icing to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.
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Crimping and Sealing the Pop Tarts: It’s important to seal the tarts well or your filling will leak out while baking. Using a 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.