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Double Chocolate Pop Tarts

5 from 1 reviews

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.

  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakast
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakast
  • Method: baked
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 9 pop tarts 1x
  • Category: breakast
  • Method: baked
  • Cuisine: american

Ingredients

for the chocolate pop tarts

  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter, cold and cut into small cubes
  • 46 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

  1. In a food processor, mix together flour, cocoa, sugar, and salt. Pulse in the butter, pulsing until the texture resembles a corse meal.
  2. 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.
  3. 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

  1. 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.
  2. 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″
  3. 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.
  4. Once all of your dough is cut, preheat your oven to 350°F.
  5. 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).
  6. 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.
  7. 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.
  8. 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

  1. 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.
  2. Spoon the glaze over the pop tarts and top with chocolate sprinkles! Enjoy!

Keywords: double chocolate pop tarts, homemade