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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!
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…
Homemade Strawberry White chocolate Pop Tarts
Brown Sugar Peach Puff Pastry Pop Tarts
Giant Strawberries n’ Cream Pop Tart
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
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.
Shop ingredients at your local Target store. Learn more
Ingredients
Chocolate Fuge Filling
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whole milk or heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons salted butter, cubed
- 2 teaspoons vanilla extract
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1 egg, beaten, for brushing
Frosting
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 ounces dark or milk chocolate, melted
- coarse salt or sugar, for sprinkling
Instructions
- 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.
Notes
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.
Chocolate lovers dream! We really enjoyed these. I halfed the recipe since I’m cooking for two. They took a bit of work to make but totally worth it. We had a decent amount of fudge left and followed your suggestion of saving it for a hot fudge sundae! Can’t wait to try that next. Thanks for the fun recipe taking us back to childhood, Tieghan!
Yes! So glad this turned out so well for you, Kathryn! Thank you so much! xTieghan
Hi Tieghan! First off, I love your recipes. I’ve been following and making your recipes for a couple of years!
Second: These are the first poptarts I’ve ever made. My favorite flavors are the fudge and brown sugar cinnamon, which you have. The recipe was easy to follow and I had no trouble making the dough. However, my dough was a bit bland, but I realize I used unsalted butter (I bit a pinch of salt would have remedied this). The filling is like a truffle and I can’t stop eating it.
Have you ever used vodka in your dough (specifically pie)? It’s my new favorite trick, I wonder if it would work with this dough too.
Thank you!
Thank you so much Jenna! I am really glad you enjoyed this recipe! Also, I have not! I will need to try it! xTieghan
Hello just got finished with this awesome pop-tarts. While I’m not a huge fan of using semi-sweet chocolate chips it worked for this recipe. I did how ever use milk chocolate for the frosting. Allowing them to cool in the fridge for almost three hours stopped leaking completely. They aren’t very time consuming and require mostly repeat ingredients. I wasn’t able to get a food processor so I let the butter take the chill off then cut into smaller pieces. 7 out of 10 would make again
Hi Keabreone! Thank you so much for trying this recipe! I am really glad you enjoyed these! xTieghan
This is the first review I have ever written, and it’s because these are so dang good. Like blow your mind good. I usually think recipes that are copycats of some store bought item don’t taste like the real thing, and are definitely not as good. This recipe though is what it says. These do taste like real fudge pop tarts, but SOOOOO much better. I followed the recipe exactly, and it is perfect. Totally worth the time.
Well thank you for leaving one!! I am so glad this recipe turned out so amazing for you, Aubrey!! xTieghan
My daughter (8) and I were so excited to try these! They are delicious, and we ended up with enough fudge and icing to make another round. Similar to a few other recent commenters, there’s no way we could get 16 4×3 pop tarts…we got 6 whole ones at the most, 12 individual rectangles. What did we do wrong? With as labor intensive as they are (albeit fun), it’d be nice to get more out of them, or at least have a more accurate expectation on how many we’ll end up having. Thank you for a great recipe!
Hey Meghan! I must be rolling my dough thinner than you did. Next time, you can either double the dough recipe to get 12 pop tarts total or try rolling the dough thinner to get more tarts. Either will be great, so it’s really up to you and your preference! Please let me know if you have any other questions. I am so glad you and your daughter loved this recipe! Thank you!! xTieghan
Note: you will have to make two batches! The most decadent spot on, no wait, actually 100 times better than the real thing. I was a bit lazy to measure and cut so I used and extra large heart shaped cookie cutter and the results were amazing!
This is so great to read!! Thank you so much for trying this recipe, Esther! xTieghan
These are TO DIE FOR. Fudgey, flakey, and delectable. There was definitely a surplus of filling and frosting, so if you want to use up all the leftovers, I would double the dough recipe.
That is really great to hear Kass! Thank you so much for trying this recipe! xTieghan
Amazing! They are certainly better than the box.
Thank you Tessa! xTieghan
The fudge filling??…to DIE for!! The chocolate frosting??…SO good!! The dough??…I need help lol I’m relatively new to baking so I’m sure it is just me, but I could not get the dough to be flaky. :'( Now….my guess is that its a combination of possibly adding too much water to the dough ~and~ not baking for long enough ( I live in an apartment and the oven is pathetically weak, so I always have to bump the heat and the time to every recipe, but even doing that didn’t make my dough flake). I’d love your input/tips, T!
I am really glad you enjoyed this recipe so much Bibi!! Thank you so much for trying it! xTieghan
These were amazing! Question, why have excess fudge? Is there a purpose for the leftover?
Thanks!!
Hi Cassie,
So glad you enjoyed the recipe! You really shouldn’t have much leftover but if you do you can save for hot fudge sundaes! xTieghan
Just wanted to thank you for this recipe !
I tried it and i love it ! the texture of the dough is just perfect with the chocolate sauce inside!
I love it so much that i think next time around i might not even do the glaze..!
Thank you!!
Thank you so much Jana! So glad you enjoyed this! xTieghan
I veganized these!!! Subbed in vegan butter and oat milk. Skipped the egg step. AMAZING, definitely not missing anything without the egg/dairy!
Amazing!! I am so glad these turned out so well for you and I hope you continue to enjoy other recipes of mine! xTieghan
Made these and the cinnamon Pop tarts last night for breakfast this morning. I could not get 16 out of the dough. I got 10 of these and 11 of the cinnamon. I know they weren’t all as thin as she said… Flavor was great and I thought the dough came together easy. I don’t have a large food processor so I just used my hands and I added ice water until it came together which was less than 1/2 c for me.
I am glad you enjoyed these Abby! Please let me know if there is anything I can help with! xTieghan
Looks delicious! Do you think I could make this as one giant pop tart like your strawberry one?
Hi Shauna,
I don’t see why that wouldn’t work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These looked so fantastic I tried them today. This was out of my cooking norm – I’m not a baker – but they were a childhood favorite and I gave it a shot. All in all they were very good. I learned some tips that will help next time. You can easily half the fudge and frosting. I had so much of both left. I only got 6 total pop tarts (around the dimensions given) so I may double the dough next time. Also, the dough was so sticky after adding the water that I had to add a lot of flour to roll it and be able to work with it. All that said the results were yummy and I’m looking forward to trying the brown sugar!
I am really glad you decided to try these DeLisa! Thank you so much! Also, so nice to bring back childhood memories of these! xTieghan