Homemade Chocolate Pop-Tarts Recipe
Prep Time:
2 hours
Cook Time:
20 minutes
Servings:
5 Pop-Tarts
Ingredients
  • 2 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 4 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks) cold, cut into cubes
  • 7 tablespoons ice water, divided
  • 1 egg
  • 1 ½ tablespoons butter
  • 2 tablespoons heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1 ½ cups powdered sugar
  • 1 tablespoon cocoa
  • 2 tablespoons warm milk
  • 1 tablespoon corn syrup
  • ¼ teaspoon vanilla
  • 2 tablespoons sprinkles
Directions
  1. For the dough, combine the flour, cocoa powder, sugar, and salt in a food processor. Add the cold butter pieces.
  2. Pulse until the mixture resembles coarse sand.
  3. Add 6 tablespoons of water and pulse until a ball of dough forms.
  4. Transfer the dough to a sheet of plastic wrap and shape it into 2 flat squares. Wrap it entirely in plastic wrap and chill it for an hour or overnight.
  5. Remove one block of dough from the refrigerator. On a floured surface, roll the first portion to ⅛-inch thickness, or as thin as possible without breaking.
  6. Cut 3 x 6-inch rectangles out of the flat sheet of dough and place them on a parchment-lined sheet tray. (Yield: 5 to 6 rectangles)
  7. Once the tray is full, use a small baking dowel to poke holes across the tops of the rectangles, then chill the dough.
  8. Repeat with the remaining half of the dough, but this time, do not poke holes in the tops of the rectangles. Chill for 30 minutes.
  9. In the meantime, make the ganache filling. Melt butter and cream in a saucepan over medium heat.
  10. Add the chocolate chips and stir to melt. The mixture will be a thick ganache.
  11. When ready to build the Pop-Tarts, preheat the oven to 350 F.
  12. Remove the Pop-Tart crusts from the refrigerator. On the unperforated pieces, spread the ganache across the middle in a roughly 2 x 5-inch rectangle.
  13. Beat the egg and 1 tablespoon of water together. Brush the egg wash around the perimeter of the dough.
  14. Place the perforated pieces of dough over the ganache, adhering them to the bottom pieces.
  15. Using the edge of the baking dowel, press down to seal the Pop-Tarts.
  16. Slice away any excess dough, leaving a clean, pressed edge.
  17. Bake the Pop-Tarts on the parchment-lined sheet tray until lightly toasted, about 15-20 minutes. Remove from the oven and let cool.
  18. While the Pop-Tarts cool, make the icing. Whisk together the powered sugar, cocoa, warm milk, corn syrup, and vanilla until the consistency is thick but spreadable.
  19. When the Pop-Tarts are cool to touch, spoon the icing over the Pop-Tarts. Immediately top with sprinkles.
  20. Let the icing harden before storing, or eat warm.