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Homemade Chocolate Fudge Poptarts Recipe

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Indulge in these homemade chocolate fudge poptarts featuring a rich, creamy chocolate fudge filling encased in a tender cocoa-flavored pastry, topped with a smooth chocolate frosting and a sprinkle of coarse sugar or salt for the perfect sweet and salty finish. These poptarts are baked to perfection and make a delightful treat for breakfast or dessert.

Ingredients

Chocolate Fudge Filling

  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup whole milk or heavy cream
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • 2 tablespoons salted butter, cubed
  • 2 teaspoons vanilla extract

Dough

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
  • 1/2 to 2/3 cup cold water, as needed

Assembly and Topping

  • 1 egg, beaten, for brushing
  • 2 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2 ounces dark or milk chocolate, melted
  • Coarse salt or sugar, for sprinkling

Instructions

  1. Prepare the chocolate fudge filling: In a small saucepan, combine the cocoa powder, milk, and half (3/4 cup) of the chocolate chips. Heat over medium, stirring continuously for 5-8 minutes until the chocolate melts and the mixture thickens slightly. Remove from heat, stir in the remaining chocolate chips, cubed butter, and vanilla extract until smooth. Transfer to the refrigerator to chill and thicken for at least 30 minutes.
  2. Make the dough: In a food processor, pulse together the flour, cocoa powder, sugar, and cold butter cubes until the mixture forms pea-sized crumbs. Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together in a ball. Add 1-2 tablespoons more water if dough is dry. Turn dough out onto a floured surface and roll out to 1/8-inch thickness.
  3. Cut and fill the poptart dough: Cut the rolled dough into rectangles measuring about 4 x 3 inches. Spoon about one tablespoon of the chilled chocolate fudge filling onto half of the rectangles, leaving a 1/4 inch border. Brush the edges with beaten egg, then top with the remaining rectangles. Seal edges by pressing with a fork.
  4. Chill the assembled poptarts: Place the sealed poptarts on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or freeze for 20 minutes to firm up before baking.
  5. Bake the poptarts: Preheat oven to 400°F (204°C). Bake the poptarts for 15-20 minutes, until the pastry is set. Some filling may leak during baking. Remove from oven and let cool completely on a wire rack before frosting.
  6. Prepare the frosting: In a medium bowl, whisk together powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons water until smooth. Stir in melted chocolate. Add 1-2 tablespoons additional water if frosting is too thick for spreading.
  7. Frost and finish: Spread a thin layer of frosting over the cooled poptarts. Let the frosting set for 10 minutes, then sprinkle with coarse sugar or salt. Place poptarts on a baking sheet and let them harden uncovered for about 2 hours. Store in an airtight container up to 3 days.

Notes

  • Use either whole milk or heavy cream for a richer filling.
  • If the dough feels too dry, add water gradually to avoid it becoming too sticky.
  • Chilling the assembled poptarts before baking helps the pastry hold shape and prevents excessive spreading.
  • Allow frosting to harden fully before storing or serving to preserve texture.
  • Pop tarts keep best stored in an airtight container at room temperature for up to 3 days.
  • You can use either dark or milk chocolate for the melted chocolate in the frosting depending on sweetness preference.

Find it online: https://cozyplatter.com/homemade-chocolate-fudge-poptarts-recipe/