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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!

overhead photo of Homemade Chocolate Fudge Pop Tarts with center tart broken in half

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!

overhead prep photo of chocolate dough before adding the fudge sauce

(chocolate dough before adding the fudge sauce)

prep photo of Chocolate dough with fudge sauce on top

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.

overhead close up photo of chocolate fudge sauce

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!

overhead prep photo of Homemade Chocolate Fudge Pop Tarts before baking

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!

overhead photo of Homemade Chocolate Fudge Pop Tarts

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.

overhead close up photo of Homemade Chocolate Fudge Pop Tarts

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…

Homemade Strawberry White chocolate Pop Tarts

Brown Sugar Peach Puff Pastry Pop Tarts

Giant Strawberries n’ Cream Pop Tart

overhead photo of Homemade Chocolate Fudge Pop Tarts

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!

Homemade Chocolate Fudge Poptarts

Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 16 pop tarts
Calories Per Serving: 417 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 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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    1. Hey Kimberly,
      Sure, I bet that would work well for you! I hope you love this recipe, please let me know if you give it a try! xT

  1. 3 stars
    Conceptually, all the parts work and the quality of ingredients is high. The ratio of dough to filling is really off, however. Triple amount of dough needed to get 18 pop tarts, and I rolled the dough really thin, even thinner than stated. They bake up well and the flavours are lovely. Who wouldn’t love these? Just wondering if others faced the same shortage of dough? I had to quickly go make another double batch of dough mid recipe, which was annoying, after I had washed out my food processor and put it away.

    1. Hi Laura,
      Thanks so much for giving this recipe a try, so sorry to hear you did not have enough dough. Was there anything you may have adjusted? Let me know how I can help! xTieghan

  2. Could you help me figure out what I did wrong?

    When I made these, I know I didn’t roll out the dough thin enough because I only had enough to make 6 pop tarts and they were way too thick as a finished product. I usually don’t pay attention to yield with recipes and just make it whatever size I can.

    But, I did the math, and if I’m supposed to end up with 16 Pop-Tarts, that means I would start with 32 individual rectangles of dough, right?

    And if I rolled out the dough for the rectangles to be equal to 4 inches by 3 inches, then the full slab of dough would be 10 feet long by 8 feet long! So I’m assuming I don’t understand something and messed up my math somehow (unless I’m vastly underestimating the scale of this project). Can you explain it to me? Is your rolled out dough huge? I couldn’t seem to make it any thinner than I was making it without it tearing. And it would have to be about 9.5 times as large and thin as I made it if my earlier measurements were correct.

    Any tips, please? Haha. Ended up with WAY too much filling too, but I assume that’s because I didn’t have as many Pop-Tarts to add it to as I was supposed to. Haven’t made the icing yet because the Pop-Tarts themselves came out tasting poorly (which, again, entirely my fault).

    Thanks for your help!

    1. 5 stars
      Alright, I tried again with the remaining filling and did a much better job following directions :). Delicious! Gonna have to make a few tweaks and see if I can get it closer to the actual pop-tart flavor, though. Maybe it’s how puffy they get or something, but it’s not quite right.

      Anyway, loved it. Glad I tried again!

      1. Hey Chance,
        Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

    2. HI! Ok, I am so sorry but I think I am really confused here. Lot’s of numbers! How thick was your dough? I am thinking you need to roll it much thiner, it’s should be about 1/4 inch thick.

  3. I’m planning to try these! I have a couple questions:
    1. How much meringue powder would you recommend (if I were to add it)?

    2. Have you tried it with coconut milk (full fat/canned) instead of the whole milk/heavy cream?

    We LOVED the brown sugar cinnamon pop tarts! Thank you for that recipe!

    1. Oops! Never mind the question about the meringue powder. I saw the amount in the recipe comments.

      I may try these with the full-fat coconut milk (canned) instead of the whole milk/heavy cream. Mostly because I’m impatient and don’t keep whole milk or heavy cream on hand lol

    2. Hi Sheila,
      The measurements for the meringue powder are listed above in the recipe notes:) Yes, coconut milk will work well. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  4. These are unreal. I’ve made them three times now. I find the chocolate filling is a lot and I half that amount now.
    It’s easier to work with when it’s completely cool…. Even if made the day before and left in the fridge.
    I also just used the leftover chocolate filling and mixed it with powdered sugar and water for the glaze.
    My daughter takes these to school and we eat them as dessert!!

  5. These look delicious. Can I make the dough for these pop tarts and the Cinnamon Sugar pop tarts the night before and put it in the fridge overnight? Just trying to save time in the morning. Thank you for all of your recipes!

    1. Hey Limor,
      I’ve not tested this, but I don’t see why not! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Meaghan,
      Just allow it to thaw on the counter until you can spread it:) Let me know how the recipe turns out! xTieghan

  6. I made these, but my dough didn’t turn out as dark in color as yours. What kind of cocoa powder do you use? Is it extra dark?

    1. Hey Jessalyn,
      Thanks for giving the recipe a try, I like to use Equal Exchange organic cocoa powder from Thrive Market. I hope they were still yummy! xTieghan

  7. My question is storage… I am wanting to make a few different flavors to have on hand so can they be frozen and warmed up in a microwave, air fryer or toaster oven? If you haven’t yet definitely try the brown sugar cinnamon ones, they are the best!

    1. Hey Melissa,
      You could definitely freeze these and then bake them! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. I’m so excited!! I just made these and I’m waiting for them to set in the freezer.
    Do you have any suggestions for the left over chocolate fudge?

    Thanks heaps for your amazing recipes!! 🙂

    1. Hey Meghan,
      I would freeze before baking. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  9. 4 stars
    Really delicious especially the fudgy filling! My dough ended up a bit too floury but everything else came together perfectly. They tasted even better the next day so I recommend letting them fully cool and the icing to harden before eating (I got over eager and couldn’t wait that long LOL). Thanks for the recipe!

  10. I just made these and I don’t know what I did wrong but it only made 7 pop tarts. Still delicious I just figured it would make closer to 16 like the recipe indicated. Also, I had so much leftover fudge I frosted them with it instead of making chocolate frosting!