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Homemade Chocolate Pop Tarts

Karissa Parrish
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!
5 from 4 votes
Prep Time 1 hour 35 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 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
  • 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.

Notes:

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.

Nutrition

Serving: 1pop tartCalories: 671kcalCarbohydrates: 73gProtein: 7gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 454mgPotassium: 238mgFiber: 4gSugar: 32gVitamin A: 1050IUCalcium: 70mgIron: 3mg
Keyword fudge chocolate pop tarts, homemade chocolate pop tarts, triple chocolate pop tarts
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