Go Back
+ servings
Chocolate Poptarts on a cutting board
Print Recipe
5 from 3 votes

Chocolate Pop Tarts

Tender chocolate dough is filled with creamy fudge and topped with a sweet chocolate frosting.
Prep Time20 minutes
Cook Time15 minutes
Cooling Time15 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 9 Poptarts
Calories: 491kcal
Author: Serena

Ingredients

Dough:

  • 3 cups Flour 402 grams
  • 3 tablespoon unsweetened cocoa powder 18 grams
  • 1 tablespoon sugar 13 grams
  • ½ teaspoon salt 3 grams
  • 1 ½ sticks (¾ cup butter) (170 grams) Chopped into small pieces
  • ½ cup ice cold water 121 grams

Fudge Filling:

  • ¼ cup unsweetened cocoa powder 29 grams
  • cup packed brown sugar 81 grams
  • cup whole milk 174 grams
  • ¼ teaspoon salt 2 grams
  • 6 oz milk chocolate chopped (170 grams)
  • 2 tablespoon unsalted butter cut into small cubes (28 grams)
  • 2 teaspoon vanilla extract 8 grams

Frosting:

  • 2 cups powdered sugar 215 grams
  • 2 tablespoon meringue powder 25 grams
  • 1 tablespoon vanilla extract 12 grams
  • 2 tablespoon cocoa powder 18 grams
  • 5 tablespoon water 75 grams
  • 2 oz dark chocolate 57 grams

Instructions

  • 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 ⅛ inch thick.
  • Cut the dough into 4 ½" x 3 ½" 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.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Poptart | Calories: 491kcal | Carbohydrates: 86g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 213mg | Potassium: 263mg | Fiber: 5g | Sugar: 48g | Vitamin A: 114IU | Calcium: 51mg | Iron: 4mg