These Homemade Chocolate Pop Tarts have a chocolate fudge filling that's surrounded by a flaky chocolate crust and are topped with a sweet chocolate icing. Plus, they even have chocolate sprinkles on top!
These triple chocolate pop tarts are heavy on the chocolate! If you grew up eating these for breakfast, then you're gonna love these homemade ones even more!
The chocolate glaze frosting is super sweet while the pie crust is beyond flaky and buttery. Combined together, along with the filling, this chocolate pastry is perfectly balanced!
Looking for more chocolate desserts? Then check out these: cinnamon chocolate brownies, chocolate blackberry cake, and hot chocolate cupcakes.
Why You'll Love These Pop Tarts
- The chocolate filling is rich and fudgy.
- They're topped with chocolate icing and sprinkles.
- The chocolate dough is homemade.
- You can eat them for breakfast, as an after school snack, or dessert.
- Every bite is chocolate on chocolate on chocolate!
Making pop tarts at home is super easy! They're like little hand pies, but they were made to be consumed for breakfast. Yes please!
To make the recipe even easier, you can use a store-bought dough instead of making your own chocolate pie crust. But, I encourage you to make this chocolate version!
Expert Baking Tips
- Pie Dough: Once you make the dough, cover it in plastic wrap and chill in the refrigerator for 1 hour before rolling it out. You can also make the dough the night before and let it sit at room temperature for 10 minutes before using.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 3"x4½" inch rectangle. You'll need a total of 12 rectangles. If you have a rectangle cookie cutter, that would work too.
- Chocolate: You need both cocoa powder and chocolate chips. You could also use a baking bar instead of the chocolate chips.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cocoa powder: I used Hershey's natural unsweetened cocoa powder. Make sure to sift the cocoa powder before using.
- Powdered sugar: Used to add a little sweetness to the dough and also in the chocolate frosting.
- Unsalted butter: Make sure the butter is very cold and cut into cubes.
- Milk: I used 2%. You could also use heavy whipping cream instead.
- Chocolate chips: This is melted and used in the filling. You could also use a 4 ounce chocolate bar instead.
Instructions
Here are the step by step instructions on how to make these homemade pop tarts.
Step 1: Dry ingredients and cold butter. In a large bowl, mix together the flour, cocoa powder, powdered sugar, and salt. Add the butter and use a pastry blender to cut into the flour mixture until coarse crumbs.
Step 2: Add the milk. Add 2 tablespoons of milk and mix until combined. Add an additional 2 tablespoons at a time until the dough starts to form large clumps.
Step 3: Chill the dough. Press the dough together on a work surface that has been dusted with cocoa powder until a ball forms. Divide the dough in half and flatten into a disk shape. Wrap in plastic wrap and chill for 1 hour.
Step 4: Make the filling. In a small saucepan over medium heat, combine the chocolate chips, milk, and cocoa powder. Once melted and smooth, remove from the heat and mix in the butter, vanilla extract, and salt. Cool to room temperature.
Step 5: Roll out the dough. Roll one of the dough disks on a surface that has been dusted with cocoa powder into a rectangle shape using a rolling pin. Use a pizza cutter and a ruler to cut the dough into 3"x4½" inch rectangles.
Repeat with the other dough disk until you have 12 rectangeles.
Step 6: Assemble the pop tarts. Place one rectangle on a prepared baking sheet and lightly brush it with an egg wash. Add 1 tablespoon of the chocolate filling directly to the center of the dough and place another rectangle on top.
Use a fork to crimp down all sides of the dough until fully sealed. Repeat until all 6 of your pop tarts have been formed. Then place the baking pan in the freezer to chill.
Step 7: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and gently poke holes on top of the dough using a sharp knife. Then lightly brush the tops with an egg wash.
Step 8: Bake. Place the whole pan into the oven and bake for 15-20 minutes, or until the edges appear set.
Decorating The Pop Tarts
Place the pop tarts (after they have cooled for 10 minutes) onto a wire rack that has parchment paper underneath the rack.
In a small bowl, whisk together the powdered sugar, cocoa powder, melted butter, and 1 tablespoon of milk until fully combined.
Spoon the icing over the cooled pop tarts and top with chocolate sprinkles. Allow the frosting to harden before serving.
Storing Tips
Keep any leftovers in an airtight container on the counter for up to 5 days.
Frequently Asked Questions
Yes you can! You won't have to use a pastry cutter or a bowl if you use a food processor.
Unlike store-bought pop tarts, you cannot reheat these homemade ones in a toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 20 seconds.
You can certainly buy premade dough from the store, but just note it will not be chocolate. It will just be regular pie dough. Follow my recipe for these strawberry pop tarts that uses premade dough.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Breakfast Recipes
Homemade Chocolate Pop Tarts
Equipment
- Rolling Pin
- Mixing Bowls
- Pastry Blender
- Saucepan
Ingredients:
Chocolate Pastry Dough
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder, sifted
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold & cubed (2 sticks)
- 6-8 tablespoons cold milk
Chocolate Filling
- ½ cup chocolate chips
- ¼ cup milk
- 1 tablespoon unsweetened cocoa powder, sifted
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Icing
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 tablespoon unsalted butter, melted
- 1-2 tablespoons milk
- chocolate sprinkles (optional)
Instructions:
Chocolate Pastry Dough
- In a large bowl, mix together the flour, cocoa powder, powdered sugar, and salt. Add the cubed butter and cut into the flour mixture using a pastry blender until it resembles coarse crumbs.
- Add 2 tablespoons of milk and mix until combined. Add an additional 2 tablespoons at a time until the dough starts to form large clumps and is both slightly sticky and dry. I used 7 tablespoons (be careful not to add more than you need).
- Pour onto a work surface that has been slightly dusted with cocoa powder and press the dough together until a ball forms. Divide the dough in half, flatten into a disk shape, and wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
Chocolate Filling
- As the dough chills, make the filling. In a small saucepan over medium heat, combine the chocolate chips, milk, and cocoa powder. Once the chocolate chips has melted and combined with the other ingredients, remove from the heat and mix in the butter, vanilla extract, and salt.
- Pour into a heat-safe bowl and set aside at room temperature to cool and thicken.
Assemble the Pop Tarts
- Remove one of the dough disks from the refrigerator and place it on a surface that has been lightly dusted with cocoa powder again. Use a rolling pin to roll out the dough into a rectangle shape.
- Use a pizza cutter and a ruler to cut the dough into 3"x4½" inch rectangles. Repeat with the other pie dough. You'll need a total of 12 rectangles.
- On a baking sheet lined with a silicone baking mat, place one rectangle on and lightly brush it with the egg wash. Add 1 tablespoon of the chocolate filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 6 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush with the egg wash. Place the whole pan into the oven and bake for 15-20 minutes, or until the edges appear set.
- Cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Chocolate Icing
- In a small bowl, whisk together the powdered sugar, cocoa powder, melted butter, and 1 tablespoon of milk until fully combined. If too thick, add ½ tablespoon of milk at a time until the right consistency (too thick and it won't spread, too thin and it will fall off).
- Spoon the icing over the cooled pop tarts and top with chocolate sprinkles. Allow the frosting to harden before serving. Keep any leftovers in an airtight container on the counter for up to 5 days.
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