I love this day.
I am pretty excited, and not because it is Friday. Ok well, I am definitely pretty excited it is Friday, but I’m more exited about sharing these poptarts with you.
They have been on my “list” since way back in February when I tried to make them and failed.
It was a failure that was so bad it took me a good seven months to muster up the courage to try them again.
Don’t you just love how dramatic I am? I swear, everyday I write this blog I become more and more dramatic. What’s the deal? Honestly, I was never this dramatic growing up.
Err, ok fine. That’s probably a lie. I am sure if you asked my mom or my dad they both would tell you a different story, but I was their only girl, so really what do they know about dramatic girls?
I made it is easy for them. Now Asher? Yeah, let’s just say I am going to look like and angel (and trust me, I was not). The girl is the definition of dramatic. Yikes.
Anyway, I tried to make these in February and they just were not right. Too big, too much filling and too soft. Almost brownie like, which was really good, I mean they all got eaten within a day or so, but they weren’t poptart-like.
They were not like these.
These may not look absolutely perfect, but just blame that on my poor decorating skills, my ability to smudge the frosting and my lack of ability at staying in the lines. I tried, I really tried, I actually tried on three separate batches. This is the best you are gonna get.
Unless of course the incredible and amazing royal icing and cookie decorating queen, Bridget wants to come and give me a lesson.
Yeah, then I think I could give you guys a much prettier poptart, but for now these will have to do.
My mom did not buy many boxes of poptarts growing up, but when she did it would always be the chocolate fudge. I think is was one of the only junk foods I really liked. I was always an oddly healthy eater. Think whole grain turkey sandwich and carrots for lunch and raw broccoli and more carrots after school. Oh, and I always ate my vegetables at dinner.
I am telling you, I was odd.
But I did like the chocolate fudge poptarts. I mean, what is not to like? It’s a chocolate pie crust filled with chocolate fudge. They were the perfect treat every once in a while when on the rare occasion my mom did not have a pan of homemade cookies lying around.
The taste and texture of these is so close to the original, but better. A little softer and a lot more fudge in the middle! Also, the frosting on top is more of a chocolate royal icing than the hard chocolate coating the store-bought ones have. I just had no clue how to achieve that, but it’s ok because this frosting is better, and not filled with a gazillion ingredients that you will never be able to pronounce.
They are pretty easy to make too, which is always nice. And seriously, don’t worry about making them perfect. It will drive you insane. Unless you’re a cookie decorating pro I just would not worry about it.
My only note is to make sure you seal the dough together really well. I have no idea why, but for some reason I used my fingers to seal most of the poptarts. It worked, but I definitely had a few ooze out some of that awesome fudge filling. So be smarter than I was and use a fork to crimp the edges together.
Oh, and even more importantly – do not try putting the frosted poptarts in the toaster. It does not work, I know from experience…..
Yeah, my brain was in an “oh my gosh, I need more fudge poptarts in my life” state and totally did not think clearly. However, if you want to be able to simply pop them in the toaster, skip the frosting. The unfrosted poptarts work great in the toaster!
Homemade Chocolate Fudge Poptarts
- 3 1/2 cups flour
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cup sticks cold butter cut into 1/2 inch pieces, 3/4
- 1/2 cup ice cold water
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2/3 cup milk or heavy cream I used 2%
- 1/4 teaspoon salt
- 6 ounces milk chocolate chopped
- 2 tablespoon unsalted butter cup into small cubes
- 2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 3-6 tablespoons water
- 2 ounces dark or milk chocolate melted
- coarse salt or sugar for sprinkling
Start by making the fudge filling. Stir together cocoa powder, brown sugar, milk or cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Set aside to cool and thicken.
Preheat the oven to 400 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the flour, cocoa powder, sugar and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment paper or on a lightly floured surface and roll out into an 1/8-inch thickness, using the parchment paper or working on a lightly floured surface.
Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles.
Bake the pop tarts for 10 to 12 minutes. Cool completely
While the poptarts cool make the frosting. In the bowl of stand mixer, mix the powdered sugar, meringue powder, vanilla, cocoa powder and 3 tablespoons water for about 7-10 minutes on medium speed, until peaks begin to form. Stir in the melted chocolate. If your frosting seams too thick, thin as needed for outlining or flooding by adding more water. I found 5 tablespoons of water was good.
Spoon a thin layer of the frosting on top of cooled poptarts. Allow frosting to harden 10 minutes and then if desired sprinkle with, course salt or course, sugar. Place on a baking sheet and allow the tart to harden uncovered, about 2 hours.