Who says you can’t have chocolate for breakfast? If I could, I would scream to the world that chocolate can be included in any meal. At least I think so anyway. I’m a big fan of chocolate for breakfast. Now I’m not talking about a chocolate bar, but a regular breakfast just tweaked to have some chocolate in it. I’m a heavy-duty traveler and I find myself eating pop tarts a lot. We all know there is nothing good for you with a pop tart. So I started looking on line to see what are the options out there for a chocolate pop tart that I could make at home and take with me. I saw a few out there and basically they all were quite similar. A chocolate puff pastry with a bit of fudge filling and topped with a chocolate royal icing.
The oldest recipe that I saw was from Half Baked Harvest. And it looked like a lot of minor modifications from her base recipe over the years. So we made a couple of our own tweaks and came up with another version.
Now these are pretty good. They only last for about a day, but what’s so bad about having to make a new batch of pop tarts for later in the week? Actually both the dough and the fudge filling can be made and refrigerated for three days ahead. So if you find yourself making these, go ahead and double the recipe. Then you are good for later in the week also.
A couple of things about this recipe. Sealing the dough is super important. We used an egg wash and pressed edges together so there was a tight seal before baking them. You don’t want all your fudge filling oozing out of the pop tarts while you bake them. And, I do want to warn you that you can not put these pop tarts in the toaster to heat up. That royal icing will melt all over your toaster.
And there you have it! Chocolate for breakfast!
- 3 cups Flour (402 grams)
- 3 Tbsp unsweetened cocoa powder (18 grams)
- 1 Tbsp sugar (13 grams)
- 1/2 tsp salt (3 grams)
- 1 1/2 sticks (3/4 cup) butter (170 grams) Chopped into small pieces
- 1/2 cup ice cold water (121 grams)
- 1/4 cup unsweetened cocoa powder (29 grams)
- 1/3 cup packed brown sugar (81 grams)
- 2/3 cup whole milk (174 grams)
- 1/4 tsp salt (2 grams)
- 6 oz milk chocolate, chopped (170 grams)
- 2 Tbsp unsalted butter, cut into small cubes (28 grams)
- 2 tsp vanilla extract (8 grams)
- 2 cups powdered sugar (215 grams)
- 2 Tbsp meringue powder (25 grams)
- 1 Tbsp vanilla extract (12 grams)
- 2 Tbsp cocoa powder (18 grams)
- 5 Tbsp water (75 grams)
- 2 oz dark chocolate (57 grams)
- Start with making the fudge filling so it has time to cool and thicken. Stir together the cocoa powder, brown sugar, milk, salt and half of the chopped chocolate. Cook the mixture at a low boil, stirring occasionally for 5 minutes. Turn the heat off and add the remaining ingredients. Stir until smooth. Set aside and let it cool.
- Preheat the oven to 400° F. Line your baking sheet with parchment paper.
- In a large mixing bowl with a paddle attachment, combine flour, cocoa powder, sugar and salt. Add the chunks of butter and keep mixing until it is crumbly. Slowly add the water until mixture is moistened and dough forms. Remove from mixer and roll out on a lightly floured surface to 1/8 inch thick.
- Cut the dough into 4 1/2" x 3 1/2" rectangles. Place a heaping tablespoon of filling onto one half of the rectangle. Fold the other half over the filling and seal the edges. Repeat until all the dough has been used.
- Refrigerate the pop tarts for 10 - 15 minutes to let the dough cool. Then bake for 10 minutes. Remove from oven and cool completely.
- While the pop tarts cool, make the frosting.
- In the bowl of a stand mixer, add the powdered sugar, meringue powder, vanilla, cocoa powder and 3 tablespoons of water for 10 minutes on medium speed until peaks begin to form. Stir in the melted chocolate. If the frosting seems too thick, add the other 2 tablespoons of water to thin it.
- Spoon a layer of the frosting on top of the cooled pop tarts. Let the frosting harden for about 10 minutes. You can then sprinkle sea salt or sugar on top to finish the look.