Homemade Chocolate Fudge Pop Tarts Recipe

Chocolate Fudge Pop Tarts Made at Home. Fill two layers of chocolate sugar cookie dough with homemade chocolate fudge sauce, bake until toasted, then top with delicious milk chocolate frosting. Chocolate pop tarts are flaky, fudgy, and chocolatey.

Ingredient

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 piece – 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

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1

Making chocolate fudge filling. Mix cocoa powder, milk, and 3/4 cup chocolate chips in a small pot. Stir over medium heat for 5-8 minutes to melt the chocolate and thicken the sauce.

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2

Stir in the remaining 3/4 cup chocolate chips, butter, and vanilla until smooth after removing from heat. Allow to chill and thicken in the fridge for 30 minutes.

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Meanwhile, create dough. In a food processor, mix flour, cocoa powder, sugar, and butter. Pulse until mixture forms pea-sized balls.

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4

Add 1/2 cup cold water, 1 tablespoon at a time, until dough forms a ball. If dough is dry, add 1-2 teaspoons water.

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5

Place dough on floured surface. Roll to 1/8-inch. Cut dough into 4x3-inch rectangles. Leave a 1/4-inch border around a tablespoon of chilled chocolate fudge on half the rectangles. 

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Beat the egg and brush the edges. Cover the filling with the remaining half of the dough and crimp the edges with a fork. Repeat until all dough is utilized, leaving fudge.

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Bake pop tarts on parchment. Cover baking sheets and refrigerate 1 hour or freeze 20 minutes. Preheat the oven to 400°F. Bake pop tarts 15-20 minutes. Pop tarts leak. Cool completely before frosting.

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Meanwhile, make frosting. Mix powdered sugar, cocoa powder, vanilla, and 3 tablespoons water in a medium bowl until smooth. Stir in melted chocolate. A spoonful or two of water thins thick icing.

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9

Finish cooled pop-tarts with a thin frosting. Let frosting set 10 minutes. Sprinkle coarse salt or sugar. Pop tarts should firm uncovered on a baking sheet for 2 hours. Store in an airtight jar for 3 days.

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