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

A batch of freshly-frosted chocolate fudge pop tarts next to bowls of hot fudge and chocolate sprinkles.

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.

Chocolate pop tarts on a serving table ready to be enjoyed.

Expert Tips

  • Make a double batch of chocolate pop Tarts. 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.
A bite taken out of a chocolate pop tart.

🛒 Ingredients

For Chocolate 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.
Ingredients for hot fudge sauce recipe.

For 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.
Ingredients for chocolate pastry crust.

For 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.
Ingredients for chocolate glaze with chocolate sprinkles for garnishing.

📖 Recipe Steps

Make Chocolate Filling

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

Halfway to Homemade: Instead of making the filling, 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.

Homemade hot fudge topping in a bowl for making chocolate fudge pop tarts.

Make Chocolate Pastry Dough

  1. Add all-purpose flour, cocoa powder, granulated sugar, and salt to the bowl of a food processor.
  2. Pulse until combined.
  3. Add butter to the bowl.
  4. Pulse until the texture is the size of small peas (or coarse meal), about 10 to 15 pulses.
Four images showing how to assemble the chocolate pastry crust for making chocolate pop tarts.
  1. 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.
  2. 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.
Two images show consistency of pastry dough and wrapping the ball of dough in plastic.

Assemble the Chocolate Pop Tarts

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

  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.
  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.
  3. Repeat STEP 1 with remaining disc of dough. Place a rectangle over the fudge on each bottom piece. Crimp the edges of each pastry with a fork to completely seal in the fudge. Brush the pastries with egg wash. With a fork, poke each chocolate pop tart once in the center to create a steam vent. Refrigerate the assembled pop tarts for 15 to 30 minutes before baking.
  4. Bake 20 to 25 minutes, or until crisp and puffed. While the pastries are baking, prep the chocolate glaze. When the pop tarts come out of the oven, let them cool completely before adding the glaze.

Recipe 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″.

How to assemble homemade chocolate hand pies in 4 easy steps.

Make Chocolate Glaze

  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.
  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.
Glass jar with homemade chocolate sauce for glazing chocolate fudge pop tarts.
  1. 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.
Garnishing chocolate chip pop tarts on a baking tray with chocolate jimmies.

👩🏻‍🍳 Recipe FAQ

It’s best to roll out the dough on a surface that’s lightly dusted with cocoa powder (not flour) to prevent sticking. For optimal results, roll out the dough to about 1/8-inch thickness.

To achieve a thick fudge filling, make sure to cook the filling until it’s thickened and coats the back of a spoon. Allow it to cool slightly before spreading it onto the pastry dough to prevent it from melting the dough.

Absolutely! While the fudge filling is traditional, you can experiment with different fillings like fruit preserves, Nutella, or peanut butter for variation.

Yes, it’s recommended to refrigerate the assembled pop tarts for about 15-30 minutes before baking. This helps the pastry dough firm up, resulting in flakier pop tarts.

Yes, you can prepare the chocolate pastry dough ahead of time and store it in the refrigerator for up to 2 days, or freeze the dough for up to 1 month. Thaw it in the refrigerator overnight before using.

Allow the pop tarts to cool slightly after baking before applying the chocolate glaze. You can either drizzle the glaze over the pop tarts using a spoon or pipe it on for a neater finish. Let the glaze set before serving.

Yes, you can freeze the baked pop tarts for up to 1 month. Make sure they are completely cooled before wrapping them individually in plastic wrap and placing them in an airtight container. To reheat, simply thaw them at room temperature or warm them in the toaster oven.

When stored in an airtight container at room temperature, homemade chocolate pop tarts will stay fresh for about 3-4 days. If you prefer them warm, you can reheat them in the toaster oven before serving.

Arrange the cold pop tarts flat on a baking tray. Reheat in a conventional oven or a toaster oven. Do not warm them in a regular toaster!

A chocolate pop tart propped up against a glass bottle of milk.

🧑🏼‍🍳 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.

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 this recipe’s a keeper, give it a 5-star rating in the comments. Then be recipe hero. Share it with a friend. 📌

Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Chocolate pop tarts on a serving table ready to be enjoyed.

CHOCOLATE POP TARTS


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5 from 1 review

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 30 Minutes
  • Yield: 9 Pop Tarts 1x
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Description

These are the BEST chocolate pop tarts! A decadent chocolate pastry crust is filled with thick hot fudge. The toaster pastries are glazed with a rich chocolate sauce and sprinkled with chocolate jimmies. 


Ingredients

Units Scale

Thick Hot Fudge Filling

1 cup hot fudge topping (homemade or store-bought), room temperature

Chocolate Pastry Crust

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, as needed
  • 1 large egg, beaten with a splash of water

Chocolate Glaze

  • 1 cup powdered sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon heavy cream
  • 1 tablespoon salted butter
  • 1/2 teaspoon pure vanilla extract

Optional Garnishes

  • Chocolate sprinkles (jimmies) or mini chocolate chips
  • Maldon sea salt flakes

Instructions

CHOCOLATE POP TARTS

RECIPE PREP – Hot Fudge Filling

Make this easy hot fudge recipe. Let it cool to room temperature before using. Or if desired, use store-bought hot fudge topping. It must be at room temperature or chilled (not hot) so the consistency is thick enough to scoop and mound onto the pastry dough.

Make Chocolate Pastry Crust

  1. Add flour, cocoa powder, granulated sugar and salt to a food processor. Pulse until combined. Add butter and pulse until the texture is the size of small peas, about 10 to 15 pulses.
  2. Slowly drizzle in the ice water, pulsing the food processor as you add the liquid. Add just enough ice water for the dough to come together in large clumps. Turn off the machine.
  3. Divide the dough into 2 discs. Wrap and refrigerate for 30 minutes. Do not skip this step. We need the dough cold in order to produce flaky pastry.

Assemble Chocolate Pop Tarts

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

  1. After the dough has chilled, remove 1 of the discs from the fridge and unwrap it. Transfer it to a work surface lightly sprinkled with cocoa powder (not flour). Roll out dough to a 10″x13″ rectangle (about 1/8″ thick). Cut out nine 3″x4″ rectangles.
  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.
  3. Repeat STEP 1 with remaining disc of dough. Place a rectangle over the fudge on each bottom piece. Crimp the edges of each pastry with a fork to completely seal in the fudge. Brush the pastries with egg wash. With a fork, poke each chocolate pop tart once in the center to create a steam vent. [If time allows, refrigerate the assembled pop tarts for 15 to 30 minutes before baking to help make the crust extra flaky.]
  4. Bake 20 to 25 minutes, or until crisp and puffed. While pastries are baking, prep the chocolate glaze. Once pop tarts come out of the oven, let them cool completely before adding the glaze.

Chocolate Glaze

  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. 
  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.
  3. Spoon chocolate glaze over the top of the pop tarts. Sprinkle with chocolate jimmies and/or a pinch of flaky salt. 

Notes

HOW TO CUT PERFECT PASTRY RECTANGLES: Use a rectangle pastry cutter instead of a knife. This also saves time!

FOR CHOCOLATE CHIP POP TARTS: Sprinkle mini chocolate chips over the chocolate glaze. 

HOW TO STORE HOMEMADE TOASTER PASTRIES: Line an airtight container with parchment paper. Wrap each toaster pastry in parchment paper. Arrange the pop tarts inside the prepared container. Store in the fridge for up to 10 days, or wrap the container in a double layer of plastic wrap and freeze for up to 1 month.

HOW TO REHEAT HOMEMADE POP TARTS: Arrange the cold pop tarts on a baking tray. Reheat in a conventional oven or a toaster oven. Do not warm them in a regular toaster!

  • Prep Time: 25 Minutes
  • Chill Time: 30 Minutes
  • Cook Time: 35 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Chocolate Pop 👉🏻 Tarts Join the Convo

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.

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