Homemade Chocolate Fudge Pop Tarts Recipe 

Store-bought Chocolate Fudge Pop Tarts are inferior to homemade, bringing back childhood. Pour homemade chocolate fudge sauce over two chocolate sugar cookies, toast, and top with milk chocolate frosting. Chocolate-covered, flaky pop tarts. For a classic “pop tart” look, sprinkle coarse sugar or pretzel salt on each pie. All bites astonish!  

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

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

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Instruction

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2

Remove from heat and stir in the remaining 3/4 cup chocolate chips, butter, and vanilla until smooth. Cool and thicken in the fridge for 30 minutes.  

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3

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

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4

Add 1-2 tsp water to dry dough. Spread dough on flour. Roll to 1/8". Cutting 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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5

Brush the edges with beaten egg. Fork-crimp the remaining half of dough over the filling. Repeat until all dough is used, leaving fudge.  

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6

Place pop tarts on baking sheets lined with parchment paper. Cover the baking sheets, put them in the fridge for an hour, or freeze them for twenty minutes.  

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Mix white sugar, chocolate powder, vanilla, and 3 tablespoons water in a medium bowl until smooth. Mix in melted chocolate. If frosting is too thick, add 1-2 tablespoons water.  

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8

Apply thin frosting on cooled pop-tarts. 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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also see

also see

Traditional Recipe for Easy Ciambella Romagnola