Description
These Homemade Fudge Chocolate Pop Tarts are a decadent treat featuring a rich cocoa-infused pie crust filled with creamy fudge chocolate filling. Perfectly baked until golden and finished with a smooth chocolate icing, these pop tarts are a delightful dessert or special breakfast indulgence.
Ingredients
Pie Dough
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder, plus more for rolling
- 2 Tablespoons (24g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, very cold and cubed
- 1/2 cup (120ml) cold whole milk
- egg wash: 1 egg beaten with 1 Tablespoon (15ml) milk
Fudge Filling
- 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
- 1/4 cup (60ml) whole milk
- 2 Tablespoons (25g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, cold and cubed
- 1 teaspoon pure vanilla extract
Icing
- 1 Tablespoon (14g) unsalted butter
- 2 Tablespoons (30ml) water
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- optional: sprinkles for garnish
Instructions
- Make the dough: In a large food processor or bowl, combine flour, cocoa powder, sugar, and salt. Add cold butter and pulse or cut with pastry cutter until coarse pea-sized crumbs form. Gradually add cold milk in three additions, pulsing or stirring until dough comes together. Add extra tablespoon milk if too dry. Form dough into ball, divide in two discs, wrap tightly and refrigerate for 2 hours to 5 days.
- Prepare fudge filling: In a medium saucepan over medium heat, combine chopped chocolate, milk, and sugar. Stir frequently until melted and blended. Remove from heat, stir in cold cubed butter and vanilla. Transfer to a bowl, cover, and let cool and thicken to slightly thinner than peanut butter consistency at room temperature.
- Preheat and prep baking sheet: Line a large baking sheet with parchment paper or silicone mat. Ensure refrigerator space for chilling shaped pastries later.
- Roll out first dough disc: Let dough warm at room temp for 10 minutes. Dust surface, rolling pin, and hands with cocoa powder or flour. Roll dough into 9x12-inch rectangle. Trim edges to straighten. Cut into 9 rectangles (3x4 inches each), arrange 2 inches apart on baking sheet, and chill in fridge.
- Roll out second dough disc: Repeat rolling and cutting with second dough disc to make matching 9 rectangles.
- Assemble pop tarts: Remove first set of rectangles from fridge. Brush edges with egg wash. Spoon heaping tablespoon of fudge filling in center of each. Top with second dough rectangle, press edges with finger to seal, poke holes on top, and crimp edges with fork. Refrigerate shaped tarts uncovered for at least 15 minutes to 3 hours.
- Preheat oven: Heat oven to 375°F (191°C) while pastries chill. Prepare icing while baking.
- Bake pastries: Brush tops with egg wash and bake for 25-26 minutes until edges are set. Cool for 5 minutes on pan, then transfer to wire rack to cool completely for best texture.
- Prepare icing: In a medium saucepan over low heat or microwave-safe bowl, warm butter and water until melted. Whisk in confectioners’ sugar, cocoa powder, and vanilla until smooth. Let cool for 15 minutes before icing the pop tarts. Apply icing while pastries are warm or cooled. Add sprinkles if desired.
- Store: Keep pastries covered at room temperature up to 1 day or refrigerated up to 1 week.
Notes
- The fudge filling can be refrigerated to thicken but may become too thick and cold; reheat briefly to adjust consistency.
- Visible butter specks in dough are normal and desired for flakiness.
- Don’t overwork the dough to maintain tender texture.
- If icing thickens too much before spreading, whisk to loosen or gently reheat.
- Pop tarts taste best fully cooled but can be enjoyed warm for gooey filling.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
