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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.

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.

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

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.

A bite taken out of a chocolate pop tart.

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.
Ingredients for hot fudge sauce recipe.

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.

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

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.

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

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.
Four images showing how to assemble the chocolate pastry crust for making chocolate pop tarts.
  • 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.
Two images show consistency of pastry dough and wrapping the ball of dough in plastic.

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″.

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

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.
Glass jar with homemade chocolate sauce for glazing chocolate fudge pop tarts.

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.

Garnishing chocolate chip pop tarts on a baking tray with chocolate jimmies.

RECIPE FAQ

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

HOW TO ENHANCE THE CHOCOLATEY FLAVOR OF CHOCOLATE PASTRY DOUGH?

Salt in the recipe brings out the flavor of chocolate. To further enhance the chocolate flavor, add 1 teaspoon espresso to the dry ingredients. For increased richness of the chocolate pastry, use cold heavy cream instead of ice water. Chill dough in the fridge for 1 hour.

WHY CHILL PASTRY DOUGH IN THE FRIDGE?

When the dough is being chilled in the fridge, the gluten strands begin to relax, the moisture becomes evenly distributed, and the fat (butter) in the dough begins to solidify into very thin layers. This not only reduces shrinkage in the oven, but also creates a beautiful flaky crust.

CAN CHOCOLATE POP TARTS BE MADE IN DIFFERENT SHAPES?

Yes. Although a rectangular shape is traditional for chocolate pop tarts, the 2 pastry layers can be any shape that can easily seal 1 tablespoon hot fudge filling inside. Try making them as circles or triangles.

WHAT TEMPERATURE FOR THE HOT FUDGE FILLING?

The hot fudge should be room temperature or chilled. We want a thick spoonable consistency that can be mounded onto the pastry dough then spread around bit on the bottom crust.

WHAT OTHER FILLINGS FOR CHOCOLATE POP TARTS?

Instead of hot fudge topping, try Hershey’s Chocolate Spread, Trader Joe’s Cocoa Almond Spread or Nutella. For a non-chocolate option try Skippy Peanut Butter, Biscoff cookie butter, raspberry jam, or even marshmallow fluff. Any one of these options would be delicious.

HOW TO MAKE CHOCOLATE CHIP POP TARTS?

After spreading chocolate glaze over the chocolate pop tarts, garnish the treats with mini chocolate chips or chocolate shavings.

HOW TO STORE CHOCOLATE POP TARTS?

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 TOASTER PASTRIES?

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!

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 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.

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


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

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 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.
  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

Keywords: Chocolate Pop Tarts, Chocolate Fudge Pop Tarts, Chocolate Chip Pop Tarts, Homemade Toaster Pastries, Chocolate Hand Pies

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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.

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