Chocolate Pop Tarts

5 from 4 votes

This chocolate pop tarts recipes starts with a homemade chocolate dough and has a chocolate fudge filling on the inside. Finished with a chocolate glaze and sprinkles! These triple chocolate pop tarts are way better than store-bought!

Prep Time3 30

Cook Time25

Chilling time30

Total Time4 25

Course: Breakfast

Cuisine: American

Servings: pop tarts

Calories: 493kcal

Author: Heather Perine

Ingredients

Chocolate Crust & Assembly:

2 ½ cups plus 2 Tablespoons (325 g) all purpose flour spooned and leveled
⅓ cup (35 g_ natural cocoa (not Dutch), plus extra for rolling out dough
⅓ cup (67 g_ granulated sugar
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, cubed and cold
⅔ cup 160 ml cold water (see note)
1 egg mixed with 1 tablespoon water for egg wash

Chocolate Filling:

2 Tablespoons natural cocoa powder
2 Tablespoons packed light brown sugar
6 Tablespoons milk
Pinch salt
3 ounces (85 g) semisweet or bittersweet chocolate chopped and divided
1 Tablespoons (14 g) unsalted butter
1/2 teaspoon vanilla extract

Chocolate Glaze:

1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
2 Tablespoons cocoa powder
1 Tablespoon corn syrup
2 Tablespoons milk
White Sprinkles optional for garnish

Instructions

Make the crust:

In a food processor, combine the flour, cocoa powder, granulated sugar, and salt. Pulse to combine. If mixing by hand, whisk until evenly combined.2 ½ cups plus 2 Tablespoons (325 g) all purpose flour ⅓ cup (35 g_ natural cocoa (not Dutch), ⅓ cup (67 g_ granulated sugar ½ teaspoon salt
Add the cold, cubed butter and salt. Pulse to combine until the butter is about pea-sized. Butter pieces will be different pieces. I pulse about 10-12 times. Or you can mix by hand with a pastry cutter, or with your fingertips by squishing the butter into the flour mixture. 1 cup (2 sticks, 226 g) unsalted butter,
Add the water to the food processor and process just until the dough comes together to form a ball. Give the dough a squeeze it should stay together and there should not be any flour bits not incorporated. If the dough is still a little dry add 1-2 tablespoons a little at a time. ⅔ cup 160 ml cold water
Remove the dough from the food processor and divide into two equal portions. I like to dump the dough into a tea towel, then bring up the towel edges and twist like a beggars purse, this brings the dough together into a cohesive mass then I divide into two. Then I like to pre-shape into a rectangle so it’s easier to roll out later. Wrap each dough portion in plastic wrap and chill for at least 2 hours. While the dough is chilling, make the filling.

Make the filling:

In a medium saucepan combine the cocoa powder, brown sugar, milk, salt, and half of the chopped chocolate. Over medium heat, whisk the mixture until the chocolate is melted and the mixture is smooth. 2 Tablespoons natural cocoa powder 2 Tablespoons packed light brown sugar 6 Tablespoons milk Pinch salt half of the 3 ounces (85 g) semisweet or bittersweet chocolate
Bring to a gentle boil, until the mixture is thick and silky, about 3 minutes.
Remove from the heat and add the remaining chocolate, butter, and vanilla and whisk until smooth. Allow to cool for about 90 minutes to firm up enough to use in the filling (do not refrigerate as it will harden too much). It should be thick but spreadable. 3 ounces (85 g) semisweet or bittersweet chocolate 1 Tablespoons (14 g) unsalted butter 1/2 teaspoon vanilla extract

Assembly:

Line a baking sheet with parchment paper.
Remove one dough portion from the fridge and unwrap. Let the dough sit at room temperature for a few minutes to make rolling easier.
Between two sheets of parchment paper dusted with cocoa, or a clean surface dusted with cocoa powder, using a rolling pin, roll out the dough into a 9x12 inch rectangle. As I’m rolling I try to keep pushing edges together to keep in a perfect rectangle. Once rolled out, I like to trim the edges if need be to make for a neat rectangle. Repeat with the second dough portion.
Cut the dough rectangle into 9 equal portions. Place the rectangles onto the baking sheet, spaced about 2 inches apart.
Fill the rectangles with filling. I used a small cookie scoop (2 tablespoons) and then I use an offset spatula and spread the filling on leaving a ½-inch border on all sides.
Roll out the second dough portion and cut into 9 rectangles.
Place a second rectangle on top of each filled rectangle. Using a fork, crimp around the edges of each pop tart. I like to also then press down on the crimped edges slight to ensure they are sealed. Poke the top of each pop tart with the fork in 4 places. This allows steam to escape.
Cover with plastic wrap and chill for 30 minutes before baking. Near the end of the chilling time, preheat the oven 375oF (190oC). And position a rack in the center of the oven.
When ready to bake, unwrap the baking sheet and brush the top of each pop tart with the prepared egg wash. Bake in the preheated oven for 25 minutes, until edges appear set. Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to the wire rack to continue cooling. Meanwhile, make the glaze.

Make the glaze:

In a medium bowl, whisk together the powdered sugar, vanilla, cocoa powder, corn syrup, and milk. If the mixture is too thick, thin out with a little milk. If the mixture is too thin add a little additional powdered sugar. 1 cup (120 g) powdered sugar 2 Tablespoons cocoa powder 1 Tablespoon corn syrup 2 Tablespoons milk
Once the pop tarts are cooled, spread the chocolate glaze on. Add sprinkles. Allow to harden.

Notes

Storage: Store these pastry tarts in an air-tight container at room temperature for 2-3 days. These are really best eaten fresh. If you can’t finish them within a few days, try freezing the leftover for a quick breakfast or snack in the future!
Freezing: Once fully cooled, store the pop tarts in an air-tight container or zipper bag and freeze for up to 4 months. Easily reheat them in the toaster straight from frozen.
Make ahead: The chocolate pastry dough can be made up to 3 days ahead of time and kept in the fridge. You could also assemble these pop tarts and keep the baking sheet wrapped in plastic wrap overnight and bake fresh the next morning.
Chocolate pie dough: Dough can be made up to 3 days ahead of time.
Water: You can add 1-2 teaspoons espresso powder to the water before adding to the pie crust mixture. Or try using just cold coffee instead.
Egg wash: You can always skip the egg wash and brush with milk, or heavy cream if there is an egg allergy.

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