CHOCOLATE POP TARTS

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Homemade chocolate pop tarts are irresistible! Decadent hot fudge is snuggled inside a chocolate pastry crust. The tops feature an indulgent chocolate glaze sprinkled with chocolate jimmies and a pinch of flaky salt.

PIN CHOCOLATE FUDGE POP TARTS

Lovers of Kellogg’s “Frosted Chocolate Fudge Pop Tarts” and “Frosted Chocolate Chip Pop Tarts” will be excited to try this easy recipe for homemade chocolate pop tarts! They’re rich and magnificent.

For generations, toaster pastries have been a traditional way to enjoy dessert for breakfast. Like donuts and double chocolate chip muffins, these chocolate hand pies are both convenient and delicious.

Did you know these breakfast pastries are not just morning treats? They’re also enjoyed as grab-and-go snacks to curb mid-day hunger, and as festive desserts for potlucks, church socials, and backyard parties.

Make a double batch. Keep half in the fridge and freeze half for later. These chocolate pastries can be eaten cold or at room temperature, as well as heated. There’s no wrong way to eat these flaky, gooey, chocolate hand pies!

Take chocolate pop tarts on summer picnics for dessert. Bring them to tailgate parties and watch them disappear. Slip them into zip-top bags. Tuck them into backpacks for after-school enjoyment. Our family takes them boating, and when heading to the airport for an early morning flight.

ingredients

THICK HOT FUDGE FILLING

• Chocolate Chips: This is the main ingredient for the hot fudge filling. So it’s important to use high-quality chocolate like Guittard. Because we use chocolate chips in the thick fudge filling, these pastries are often called chocolate chip pop tarts.
• Granulated Sugar: Sweetens the chocolate filling.
• Sweetened Condensed Milk: Helps provide a thick rich texture.
• Heavy Cream: Adds richness to the chocolate mixture while helping to produce a thick spoonable hot fudge filling.
• Pure Vanilla Extract: A traditional flavor enhancer for chocolate.

CHOCOLATE PASTRY DOUGH

• All-Purpose Flour: This is the main dry ingredient for our pastry dough crust. Make sure to measure using the spoon-and-level method.
• Unsweetened Cocoa Powder: I use Hershey’s original unsweetened baking cocoa. It gives the pastry a deep chocolaty flavor.
• Granulated Sugar: Adds delicious sweetness to this recipe.
• Kosher Salt: Helps balance the sweetness of the pastry dough.
• Butter: I use unsalted butter so I know the exact amount of salt I’m adding into the dough. But you can use salted butter instead. Just eliminate the kosher salt in this chocolate pastry dough recipe.
• Ice Water: Helps bring the ingredients together to form a dough. Make sure the water is super cold so the crust will be flaky.
• Large Egg: The egg is beaten with a splash of water to create an egg wash. When brushed over the pastry dough, the egg wash helps the chocolate pop tarts become crisp when baked.

CHOCOLATE GLAZE

• Powdered Sugar: This ingredient is the base of the chocolate glaze. It adds sweetness and provides structure.
• Unsweetened Cocoa Powder: Makes this delicious chocolate glaze extra chocolatey. I use Hershey’s original unsweetened baking cocoa.
• Heavy Cream: This helps thin out the glaze to the ideal consistency.
• Butter: I use salted butter for the chocolate glaze, but you can use unsalted butter and add in a pinch of salt.
• Pure Vanilla Extract: I use Mexican vanilla extract. But you can use whatever type you already have on hand.
• For Garnishing: Use chocolate jimmies (soft sprinkles) and/or Maldon sea salt flakes. For chocolate chip pop tarts, sprinkle the tops with mini chocolate chips or chocolate shavings.

RECIPE STEPS

Thick Hot Fudge Filling

Make this easy hot fudge recipe. Once cooled, it’s rich, thick and spoonable. The ideal filling for chocolate pop tarts.

HALFWAY TO HOMEMADE OPTION: Instead, buy a jar of thick fudge topping. It must be at room temperature or chilled (not hot) so the consistency is thick enough to scoop, mound and spread onto the pastry dough.

Chocolate Pastry Dough

• STEP 1: Add all-purpose flour, cocoa powder, granulated sugar, and salt to the bowl of a food processor.
• STEP 2: Pulse until combined.
• STEP 3: Add butter to the bowl.
• STEP 4: Pulse until the texture is the size of small peas (or coarse meal), about 10 to 15 pulses.

• STEP 5: Slowly drizzle in ice water, pulsing the food processor as you add the water. Add just enough liquid for the dough to come together in large clumps. You might not need to use the full 1/2 cup water.
• STEP 6: Divide the dough into 2 disks. Wrap each disc in plastic wrap and refrigerate for 30 minutes. Do not skip this step. For a flaky pastry crust the dough must be cold.

Assemble Chocolate Pop Tarts

RECIPE PREP: Preheat oven to 375°F. Line 2 large baking trays with parchment paper or reusable silicone baking mats.

• STEP 1: After the dough has chilled, remove 1 of the discs from the fridge and unwrap it. Transfer it to a work surface that’s been lightly sprinkled with cocoa powder (not flour). Roll out the dough to a 10″x13″ rectangle (about 1/8″ thick). Cut out nine 3″x4″ rectangles.
• STEP 2: Divide the rectangles between the 2 prepared baking sheets. Leave at least 2 inches between each piece. Spoon 1 1/2 tablespoons (room temperature) hot fudge onto the center of each rectangle, leaving a bare border around the edges for sealing and crimping.
• STEP 3: Repeat STEP 1 with remaining disc of dough. Place a rectangle covering the fudge on each of the bottom pieces. Gently crimp the edges of each pastry with a fork, making sure to completely seal in the fudge. Brush egg wash over the top of each toaster pastry. With a fork, poke each chocolate pop tart once in the center to create a steam vent.
• STEP 4: Bake 20 to 25 minutes, or until crisp and puffed. While pastries are baking, prep the chocolate glaze. When the pop tarts come out of the oven, let them cool completely before adding the glaze.

KITCHEN TIP: To achieve even same-size rectangles, use a cookie cutter instead of a knife. If you make pop tarts often, grab this set of rectangle pastry cutters. For this recipe use the 3″x4 1/2″ cutter or the 2″x3″.

Chocolate Glaze

• STEP 1: Add the powdered sugar, cocoa powder, heavy cream, and butter to a small (heat-safe) bowl or jar. Microwave for 30 to 45 seconds, or until the butter has fully melted.
• STEP 2: Add in vanilla extract. Whisk until the chocolate glaze is smooth and creamy. If the icing is too thick, microwave an additional 10 seconds. This will further melt the mixture and thin it out a bit.

STEP 3: Spoon chocolate glaze over the top of the pop tarts. Sprinkle with chocolate jimmies and/or a pinch of flaky salt. Or for chocolate chip pop tarts, garnish the pastries with mini chocolate chips or chocolate shavings.

RECIPE FAQ

These are the most commonly-asked questions when making homemade chocolate pop tarts, and the most helpful answers for recipe success.

MORE HOMEMADE POP TARTS

If you enjoyed this chocolate pop tarts recipe, then you’ll also want to try these other homemade toaster pastries. Each is a time-tested family favorite. Print the recipes for later or pin them to Pinterest.

• Strawberry Pop Tarts
• Lemon Pop Tarts
• Pumpkin Pop Tarts
• Apple Pop Tarts
• Blueberry Pop Tarts

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Taste testers compared these homemade toaster pastries against Kellogg’s Frosted Chocolate Fudge Pop Tarts and Frosted Chocolate Chip Pop Tarts. Our luscious chocolate hand pies were voted the BEST chocolate pop tarts!

Across the board, taste testers loved the flaky chocolate pastry crust, the thick luxurious hot fudge filling, and the thick rich texture of the chocolate glaze. They enjoyed the chocolate sprinkles with a pinch of flaky salt. Overall, they admired the professional bakery look of these special treats.

If you agree these are the best chocolate toaster pastries, give them a 5-star rating in the comments. Then be recipe hero. Share it with a friend.

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CHOCOLATE POP TARTS > JOIN THE CONVERSATION

Do you love making and eating homemade toaster pastries? What do you think about this easy recipe for chocolate fudge pop tarts? How will you garnish yours? Chocolate sprinkles, chocolate chips or flaky salt? Share your thoughts in the comments below.