Homemade Chocolate Fudge Pop Tarts.
Channeling the inner child in us all with these (better than store-bought) Homemade Chocolate Fudge Pop Tarts. Easy homemade chocolate fudge sauce stuffed between two layers of chocolate sugar cookie dough, baked until toasted, and finished with a sweet milk chocolate frosting. These chocolate pop tarts are flaky, fudgy, and heavy on the chocolate. Finish each mini tart with a sprinkle of coarse sugar or pretzel salt for that classic “pop tart” look. Every bite is roll your eyes back delicious!
You guys, today is a special, special day. We have homemade chocolate fudge pop tarts to talk about!
And best of all? They take us back to the carefree days of being a kid, and that’s something we should all embrace right now. Less stress, more baking, and plenty of chocolate. Yess!
But really, what was your favorite pop tart flavor growing up? I only ever ate the chocolate fudge pop tarts and left anything berry-filled in the dust. It was always chocolate for me. What about you guys? Dying to know!
Funny enough these pop tarts are a very, very old HBH recipe that I pulled back into my kitchen and perfected. With everyone home right now baking up a storm, I figured these would be a fun weekend project with a beyond delicious outcome. Soo…these homemade chocolate fudge pop tarts are here to keep us entertained and well sugared-up this weekend.
I am excited!
(chocolate dough before adding the fudge sauce)
Now, onto the process…
Because I have many words to share about these pop tarts.
Start with the chocolate fudge sauce. This is a simple mix of cocoa powder, sugar, milk, and chocolate chips. It’s melted together on the stove until it just begins to bubble up and thicken. Once the sauce starts to thicken, remove it from the heat and add a touch of butter for richness, and a splash of vanilla for the best flavor.
Simple, but so darn good. This sauce is rich, creamy, and perfectly sweet.
The key is to let the sauce firm up before you begin assembling the pop tarts. It’s should be thick and spreadable.
While the sauce chills, make the chocolate sugar cookie dough. If you can make cookies and roll them out, you can make this crust. 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 cut into rectangles. Spread a bit of the fudge sauce over half of the rectangles, leaving a small border around the edge of the dough. Now, the next step is important. Brush the borders of the rectangles 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 tarts to seal all that fudge inside.
Again, using the beaten egg is really important. It ensures that all of the chocolate fudge sauce stays inside of the pop tarts while they bake. For my first test round I skipped the egg and all of the sauce leaked out of the tarts. It was not good.
Bake the pop tarts up and twenty minutes later you’ll have homemade chocolate fudge pop tarts!
But, they need frosting…
Yes, they do need frosting….well they actually don’t NEED the frosting. They would still be good without. But in my opinion, the frosting is key. It’s what takes them to GREAT!
Plus, as I mentioned, I wanted these to be as close to the original version as possible.
The frosting is just a mix of powdered sugar, cocoa powder, vanilla, and melted milk chocolate. Simple ingredients that when combined together are so very delicious.
Now, if you wanted a shiny, glossy finish to your pop tarts, use a couple of tablespoons of either meringue powder or add one egg white into the frosting. 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 is completely optional and honestly, I don’t often take the extra effort. But I did want to make the note to you all that this is certainly an option. It will give your pop tarts a more authentic pop tart look.
Once you’ve mixed the frosting, and the pop tarts have cooled, simply frost each tart. Let the frosting stiffen a few minutes, then sprinkle with either Swedish pearl sugar or a coarse salt. I like to use pretzel salt. It’s delish and adds a salty crunch with every bite.
Let the pop tarts harden…or enjoy them right away…so delish!
So the real questions you’re all wondering?
Can you toast these? Honestly, no I would not recommend it. Well, if you leave the frosting off of the pop tarts, then yes, you can easily toast these in the toaster. But if you frost the pop tarts, I wouldn’t toast them.
Do these taste just like real, store-bought pop tarts? Actually, they do…but they’re also better. Better because they have real ingredients and real chocolate flavors. And if you’re like me, add that sprinkle of sea salt for a touch of saltiness too.
Trust me here. These are GOOD, so much better than the stuff from the store that comes in a box.
So with that, let’s all agree that this weekend’s quarantine project should be pop tart baking and eating.
What do you say? Personally, I think this is a great idea. Who’s in?
Nothing not to love about these sweet, flaky, and extra fudgy chocolate pop tarts. Please do make and ENJOY. Excited to see all the pop tarts being made this weekend on Instagram. Can’t wait.
PS. I’ve never had a brown sugar pop tart, but I’m thinking they need to be my next “better than store-bought” recipe. Thoughts?
PSS. Looking for a few other homemade pop tart ideas? Try these…
Lastly, if you make these homemade chocolate fudge pop tarts, 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Chocolate Fudge Poptarts
Channeling the inner child in us all..sweet, flaky, and extra fudgy. Every bite is roll your eyes back delicious!!
Chocolate Fuge Filling
1. To make the chocolate fudge filling. In a small saucepan, stir together the cocoa powder, milk, and 3/4 cup chocolate chips. Set over medium heat and cook, stirring, for 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly. Remove from heat, stir in the remaining 3/4 cup chocolate chips, the butter, and vanilla until smooth. Transfer to the fridge to cool and thicken, at least 30 minutes.
2. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together to 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. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a tablespoon of the chilled chocolate fudge on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough, you will have leftover fudge.
4. Place the pop tarts on parchment-lined baking sheets. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes. The pop tarts will still leak a little. Cool completely before frosting.
6. Meanwhile, make the frosting. In a medium 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. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden 10 minutes. Sprinkle with coarse sugar or salt. Place on a baking sheet and allow the pop tarts to harden, uncovered, about 2 hours. Store in an airtight container for up to 3 days.
Crimping and Sealing the Pop Tarts: It's import to really seal the tarts well or your filling will leak out while baking. Using the 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.
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Roasted Lemon Artichoke and Browned Butter Pasta.