Homemade Chocolate Pop Tarts

Homemade chocolate pop tarts are surprisingly easy to make and taste so much better than store-bought! Rich and chocolatey, they bake for just 15 minutes in the oven before being topped with a glossy chocolate frosting.

Recipe includes a how-to video!

Course Breakfast, Dessert, pastry

Cuisine American

Prep Time 1

Cook Time 15

Total Time 1 15

Servings pop tarts

Calories 536kcal

Author Sam Merritt

Equipment

Food processor (see note if you do not have one)
Mixing bowls
Baking sheet
Cookie cutter (for even rectangles, optional)
Rolling Pin
Pastry brush

Ingredients

For Chocolate Pastry Crust

2 ¼ cups (280 g) all-purpose flour
¼ cup (25 g) natural cocoa powder
¼ cup (50 g) granulated sugar
½ teaspoon table salt
1 cup (226 g) unsalted butter cubed and very cold
½ cup (120 g) sour cream

For Chocolate Filling

6 oz semisweet chocolate chips
2 Tablespoons salted butter
2 Tablespoons heavy cream
½ teaspoon vanilla extract
3 Tablespoons powdered sugar

Egg Wash

1 large egg
1 teaspoon water

For Chocolate Glaze

1 ½ cups (190 g) powdered sugar
1 Tablespoon natural cocoa powder
2 Tablespoons milk
1 Tablespoon light corn syrup see note
¼ teaspoon vanilla extract
Nonpareils sprinkles, or coarse sanding sugar for decorating, optional

Instructions

For Chocolate Pastry Crust

Combine flour, cocoa powder, granulated sugar and salt in the basin of a food processor and pulse briefly to combine.
2 ¼ cups (280 g) all-purpose flour, ¼ cup (25 g) natural cocoa powder, ¼ cup (50 g) granulated sugar, ½ teaspoon table salt
Scatter cubed butter evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and mixture resembles coarse crumbs. Discernible pieces of butter may remain in the mixture, this is fine!
1 cup (226 g) unsalted butter
Add sour cream and pulse until dough is beginning to cling together. It may still be a bit crumbly but the flour and cocoa should be absorbed and if you press the dough between your thumb and forefinger it should stick together.
½ cup (120 g) sour cream
Remove from food processor and transfer to a piece of plastic wrap. Flatten into a disk and chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.

For Filling

Combine chocolate, butter, and cream in a heatproof bowl and heat in 25-second increments until melted and smooth.
6 oz semisweet chocolate chips, 2 Tablespoons salted butter, 2 Tablespoons heavy cream
Stir in vanilla extract and powdered sugar until smooth.
½ teaspoon vanilla extract, 3 Tablespoons powdered sugar
Set aside, filling should cool (and will thicken some) before being used to fill pastry.

Assembly

Once pastry dough has chilled, preheat your oven to 400F (205C) and line a baking sheet with parchment paper.
Prepare egg wash by thoroughly whisking together egg and water.
1 large egg, 1 teaspoon water
Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick and cut into 2.5”x4” (6x10cm) rectangles.
Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash.
Drop a rounded Tablespoon of chocolate filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal and brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
Repeat the steps above until you have formed all of your chocolate pop tarts, then transfer to 400F (205C) oven and bake for 15-17 minutes. Allow to cool on baking sheet before decorating with icing.

Icing

Combine sugar, cocoa powder, milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add additional milk as needed until smooth, and if icing becomes too thin, you can always thicken it with a bit more powdered sugar. Look for a consistency where, when you lift the spoon out of the icing, the ribbon of icing that drizzles back into the bowl holds its shape for several seconds before dissolving back in the icing.
1 ½ cups (190 g) powdered sugar, 1 Tablespoon natural cocoa powder, 2 Tablespoons milk, 1 Tablespoon light corn syrup, ¼ teaspoon vanilla extract
Spoon icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.
Nonpareils

Video

Notes

Food processor

A food processor will make the process of preparation much simpler. If you do not have one, you can instead use a pastry cutter to cut the butter into the flour mixture and then stir in the sour cream by hand. The mixture will be dry so this will require more effort.

Cocoa powder

I use natural cocoa powder. Dutch-process cocoa will work here, but keep in mind that the flavor will be more intense this way.

Corn syrup

You may omit the corn syrup if needed. The finished glaze will not be as shiny/glossy and will not dry as firm and you may need a bit more milk.

Storing

Chocolate pop tarts may be stored in an airtight container at room temperature for 2-3 days, or tightly wrapped and frozen for several months.

Making in advance

The pie dough may be prepped up to 3 days in advance of using. I recommend preparing the filling and glaze just before using.

Nutrition