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.