Homemade Chocolate Pop Tarts with Fudge Frosting

Homemade pop tarts are easy to make and so much better than store-bought pop tarts! So buttery and flaky! These easy homemade chocolate pop tarts with fudge frosting are so good! A triple chocolate pop tart with a chocolate pastry dough, chocolate filling, and chocolate fudge frosting… no such thing as too much chocolate!

Homemade Chocolate Poptarts on cooling rack.

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What is Homemade Chocolate Pop Tarts With Fudge Frosting?

Homemade chocolate pop tarts are made with a chocolate pie crust. In just the same way as we use a buttery pie crust for our other homemade pop tarts. A regular pie crust works great for Brown sugar pop tart, homemade strawberry pop tarts, or my kids favorite nutella pop tarts. In this recipe we use a chocolate pie dough with a chocolate filling and a chocolate fudge frosting!

Ingredients you’ll need for this recipe

  • All-Purpose Flour
  • Sugar
  • Cocoa Powder
  • Salt
  • Cold Butter
  • Eggs
  • Semi-Sweet Chocolate Chips
  • Cold Milk/Heavy Cream
  • Powdered Sugar
  • Vanilla Extract

Tools That You Will Need

My favorite tool for cutting in butter in a pastry dough is the pastry cutter. It’s what I’ve always used and I feel it gives the best results for incorporating the butter without making it too warm. You can use a cheese grater if you freeze your butter before hand. Some people prefer this method. The food processor can also be used to cut the butter into the flour, but you have less control over the butter mixture. It can be easily over blended.

Importance of Using Cold Ingredients

It is very important to use cold butter when mixing the butter into the flour. You want to combine the butter evenly with the flour, but you still want to have the butter as separate lumps in your mixture. This is what makes the flaky layers. The separate lumps allows the butter to form layers in the dough as it melts into the dough during the bake. 

If your butter is room temperature or too soft, it will start to melt into the flour and make your pastry dough really hard to work with and tough after it is cooked. 

If your find that your dough is getting sticky when you are working with it, your butter is starting to melt. You should have your dough on a floured surface and use a floured rolling pin, but avoid adding more flour to the dough, as this will just make your dough more dense. Instead wrap your dough with cling wrap and place it in the refrigerator for about 30 minutes. 

Did you know?

Pop Tarts were originally called “Fruit Scone.”

How to make Homemade Chocolate Pop Tarts With Fudge Frosting

  •  In a large bowl combine dry ingredients (flour, sugar, cocoa powder, and salt.) Cut in the cold butter with a pastry cutter into the flour mixture until the butter is in small pieces, about the size of peas.
  • Combine cold milk and egg. Then add to flour mixture. Stir until loose pastry dough. Turn out onto a lightly floured surface and work it into a ball. Wrap in piece of plastic wrap and chill for about 30 minutes.
  • After dough has chilled, roll out your chocolate pie dough into about a 16 x 18 rectangle on a floured work surface with a floured rolling pin. 
  • Cut chocolate dough in half with a bench scraper or sharp knife. Next cut strips about 3 inches wide for your pop tarts. 
  • Put a rounded Tablespoon of the cooled chocolate filling on each bottom half of pop tart and and smooth down, leaving room to seal all the edges.
  • Brush all edges with egg wash to seal the edges. Fold over top of pop tart onto filling. Press edges down and then use the tines of a fork to crimp the edges. Place on a baking sheet lined with parchment paper or silicone mat. Bake in 400 degree preheated oven for 15 minutes. 
  • Add chocolate frosting and sprinkle chocolate sprinkles on top of the pop tart. 

Chocolate Filling

  • In a small saucepan chocolate chips, milk, and sugar on medium heat. Remove from heat once chocolate melts. Stir in butter and vanilla. Let filling cool completely before putting on chocolate crust. You can chill in the refrigerator.

Fudge Frosting

  • In a small bowl blend all ingredients until smooth. 

Find the measurements and full recipe below!

Jump to Recipe
Chocolate Pastry dough rolled out on work surface cut into rectangles

Chocolate dough rolled out and cut to twelve 3 x 8 inch rectangles.

Homemade chocolate pop tarts assembled and ready to bake.

Dough folded over after filling has been added. Sides are sealed with egg wash and crimped with fork.

Tips For Sealing Homemade Chocolate Pop Tarts

​Make sure your don’t skip the egg wash on the chocolate dough before you fold the top over on the chocolate filling. This seals the pop tarts and helps to make the filling not ooze out of the pastry as it’s cooking. Crimping it with a fork also helps! Don’t skip these steps!

Homemade Chocolate Pop Tarts Pinterest Graphic

Homemade Chocolate Pop Tarts with Fudge Frosting

Homemade pop tarts are easy to make and so much better than store-bought pop tarts! So buttery and flaky! These easy homemade chocolate pop tarts with fudge frosting are so good! A triple chocolate pop tart with a chocolate pastry dough, chocolate fudge filling, and chocolate frosting… no such thing as too much chocolate!
Print Recipe
Two Homemade Chocolate Pop Tarts with Fudge frosting on white plate.
Prep Time:30 minutes
Cook Time:15 minutes
Chill Time:30 minutes

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 3 Tablespoons sugar
  • 1/2 teaspoons salt
  • 1 cup butter
  • 1 egg
  • 1/4 cup milk
  • egg wash – 1 egg with 1 Tablespoon water

Ingredients for Chocolate Filling

  • 1 1/2 cups Semi-sweet Chocolate Chips
  • 1/4 cup Powdered Sugar
  • 3 Tablespoons Milk
  • 1 Tablespoons Butter
  • 1 teaspoon Vanilla Extract

Ingredients for Fudge Frosting

  • 1 cup Powdered Sugar
  • 1/4 cup Cocoa Powder
  • 2 Tablespoons butter softened
  • 3 Tablespoons Heavy Whipping Cream or milk
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions

  • In a large bowl combine dry ingredients (flour, sugar, cocoa powder, and salt.) Cut in the cold butter with a pastry cutter into the flour mixture until the butter is in small pieces, about the size of peas.
  • Combine cold milk and egg. Then add to flour mixture. Stir until loose pastry dough. Turn out onto a lightly floured surface and work it into a ball. Wrap in piece of plastic wrap and chill for about 30 minutes. (While the chocolate dough is chilling, make chocolate filling.)
  • After dough has chilled, roll out your chocolate pie dough into about a 16 x 18 rectangle on a floured work surface with a floured rolling pin.
  • Cut chocolate dough in half with a bench scraper or sharp knife. Next cut strips about 3 inches wide for your pop tarts.
  • Put a rounded Tablespoon of the cooled chocolate filling on each bottom half of pop tart and and smooth down, leaving room to seal all the edges.
  • Brush all edges with egg wash to seal the edges. Fold over top of pop tart onto filling. Press edges down and then use the tines of a fork to crimp the edges. Place on a baking sheet lined with parchment paper or silicone mat. Bake in 400 degree preheated oven for 15 minutes.
  • Add chocolate frosting and sprinkle chocolate sprinkles on top of the pop tart. My taste testers like them when they are room temperature. So let them cool and enjoy. Store in an airtight container.

Instructions for Chocolate Filling

  • In a small saucepan chocolate chips, milk, and sugar on medium heat. Remove from heat once chocolate melts. Stir in butter and vanilla. Let filling cool completely before putting on chocolate crust. You can chill in the refrigerator.

Instructions for Fudge Frosting

  • In a small bowl blend all ingredients until smooth.
Servings: 12

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