Giant Frosted Chocolate Fudge Pop-Tart
Nothing not to love about this sweet, flaky, and extra fudgy chocolate pop tart!
Servings: 9 pop-tarts
Calories: 740kcal
Ingredients
Chocolate Fuge Filling
- 1/4 cup unsweetened cocoa powder
- 2/3 cup 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, cubed
Icing
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 ounces dark or milk chocolate, melted
- coarse salt, for sprinkling
Instructions
- 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.
Notes
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.
Nutrition
Calories: 740kcal