Double chocolate > chocolate. Therefore, these double chocolate pop tarts are the greatest of all the pop tarts! These chocolate pop tarts are made with a chocolate crust, chocolate filling, chocolate glaze AND chocolate sprinkles.
Double Chocolate Pop Tarts
I’ve never met a pop tart I didn’t like. But I don’t just like these double chocolate pop tarts. I LOVE THEM. These chocolate pop tarts are made with a chocolate pie crust, indulgent chocolate filling, and a dreamy chocolate glaze. So technically they are triple chocolate pop tarts. Whatever level of chocolate you want to rate these guys, they’re absolutely delicious.
What ingredients do you need to make double chocolate pop tarts?
Even though these homemade pop tarts are a bit time intensive, they actually don’t require all that many ingredients. Here’s what you’ll need if you’re ready to embark on this baking adventure:
All Purpose Flour
Cocoa Powder
Granulated Sugar
Butter
Milk or Cream
Salt
Espresso Powder
Powdered Sugar
Chocolate Spread
What kind of chocolate spread should you use for the filling of these double chocolate pop tarts?
When we set out to develop this recipe I thought to myself, “Homemade pop tarts are a lot of work to make homemade. Would I want to make a homemade fudge filling?” And you know what I instantaneously answered myself? ABSOLUTELY NOT. You certainly can make a homemade ganache filling, but there are so many delicious chocolate spreads out there, why not make use of them? Work smarter not harder amiright?
I’ve tested these chocolate pop tarts with a few different brands and fillings and they all worked for me, so I feel like many other fillings would work too! The ones that I can personally vouch for are:
Trader Joe’s Cocoa Almond Spread – If you have a Trader Joe’s near you, I highly recommend using this spread for these chocolate pop tarts! It’s definitely thick, so make sure you spread it into a knife flattened lump in the middle of your pop tarts because it does keep it’s shape pretty well!
Nutella – Nutella makes a scrumptious, intensely chocolate, lightly hazelnut filling for these double chocolate pop tarts.
Hershey’s Chocolate Spread – The Hershey’s chocolate spread makes the perfect indulgent filling. It does have an almost hot fudge taste to it, but there’s nothing wrong with that 🙂
Jiff Peanut Butter– Okay, so this one isn’t chocolate, but let it be known that you can totally fill these chocolate pop tarts with a different surprise filling! A creamy peanut butter, marshmallow fluff, or raspberry jam filling would also be delicious!
How to make chocolate pie crust
Tips for making homemade pop tarts
Okay last thing–let’s talk about my tips for making homemade pop tarts. They are a little time intensive and require some precision, but these tips will make them a breeze!
Make the pop tart dough the night before. Let it rest in the fridge, and take it out once you’re ready to get baking. This will help the dough to really settle together and also cut back on time.
Use a template to cut out the pop tarts. The most time intensive part of homemade pop tart making is cutting out each of squares to assemble them. I like to use a rectangular spatula or make a little cardboard cut out to make cutting out uniform rectangles easy!
Let the pop tarts cool before icing. If you try to ice your pop tarts with the homemade marshmallow fluff before they’re cool the icing will melt right off–which would be super sad because the icing is the best part.
How to store double chocolate pop tarts
I recommend storing these in an airtight container or bag in the fridge! You can heat them up before you eat them t get the center nice and gooey, but I actually think they taste delicious cold too! They’ll keep in the fridge for up to 10 days or in the freezer for up to 2 months!
Double chocolate > chocolate. Therefore, these double chocolate pop tarts are the greatest of all the pop tarts! These chocolate pop tarts are made with a chocolate crust, chocolate filling, chocolate glaze AND chocolate sprinkles.
Double chocolate > chocolate. Therefore, these double chocolate pop tarts are the greatest of all the pop tarts! These chocolate pop tarts are made with a chocolate crust, chocolate filling, chocolate glaze AND chocolate sprinkles.
1 cup unsalted butter, cold and cut into small cubes
4–6 Tablespoons cream or milk
1/4 teaspoon salt
1 teaspoons espresso powder, optional
1 egg (for egg wash)
1/2 cup chocolate spread
for the chocolate glaze
1 1/4 cups powdered sugar
2 Tablespoons cocoa powder
2 Tablespoons milk
1 Tablespoon butter
Instructions
Make the dough ahead
In a food processor, mix together flour, cocoa, sugar, and salt. Pulse in the butter, pulsing until the texture resembles a corse meal.
Pour in 4 Tablespoons of the cream, then pulse everything together until just combined. If dough is too dry and not coming together, add in another tablespoon of cream at a time until it forms a ball.
Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.
Make the pop tarts
Remove one of the doughs from the fridge. Use cocoa powder (not floour!) to generously coat a clean work surface. Working quickly, roll the dough out into a 10″x13″ rectangle.
Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″
Use a spatula to transfer the rectangles to a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all of the rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
Once all of your dough is cut, preheat your oven to 350°F.
Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with an egg wash (this will help the dough to stick together).
Spoon a tablespoon of the chocolate spread into the center of each pop tart base. Spread it slightly, but not too close to the edges.
Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
Brush the remaining egg wash over the pop tarts, then use your fork to create an air hole on the top. Bake for 30 minutes, then allow to cool completely.
Make the glaze
While the pop tarts cool, make the icing. combine all the ingredients in a small bowl and microwave for 30 seconds or until the butter is melted. Whisk together until smooth and creamy. If it seems too thick, microwave it for 15 seconds to thin it out slightly.
Spoon the glaze over the pop tarts and top with chocolate sprinkles! Enjoy!
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