Description

Homemade Chocolate Fudge Pop-Tarts are a nostalgic treat made with a rich, chocolaty filling, wrapped in flaky pastry, and topped with a chocolate glaze.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tbsp granulated sugar
1/2 tsp salt
1 cup unsalted butter, cold and cubed
1/4 to 1/3 cup ice water
3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 egg (for egg wash)
1/2 cup chocolate chips (for glaze)
2 tbsp heavy cream (for glaze)

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Instructions

In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Gradually add ice water, mixing until the dough comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
Meanwhile, make the filling: Melt chocolate chips and heavy cream together until smooth. Stir in powdered sugar and vanilla. Let cool slightly.
Roll out each dough disc on a floured surface into a large rectangle about 1/8-inch thick. Cut into rectangles approximately 3 x 4 inches.
Place half of the rectangles on a lined baking sheet. Spoon a tablespoon of filling onto each and spread slightly, leaving a border.
Brush edges with egg wash, then place remaining rectangles on top. Press edges with a fork to seal and prick tops with a fork.
Refrigerate assembled Pop-Tarts for 20 minutes. Preheat oven to 375°F (190°C).
Bake for 20-25 minutes or until slightly firm to the touch. Let cool on a wire rack.
Make glaze: melt chocolate chips with heavy cream until smooth, then spread over cooled Pop-Tarts. Let set before serving.

Notes

Store Pop-Tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze unglazed Pop-Tarts and toast them when ready to eat.
Add sprinkles on top of the glaze for a fun twist.

Nutrition

Serving Size: 1 Pop-Tart
Calories: 320
Sugar: 18g
Sodium: 140mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg