Remember pop tarts? The dry, crumbly, vaguely chocolate rectangles from a foil pouch? Yeah, these are nothing like that. Homemade chocolate pop tarts have a buttery, tender crust, a fudgy dark chocolate center, and a thick layer of chocolate icing on top. One bite and you’ll never go back to the boxed version. Plus, you get bragging rights. Let’s make pastry.
Ingredients
Makes 8 pop tarts.
For the Crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ cup ice water (plus more as needed)
For the Chocolate Filling:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
For the Chocolate Icing:
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- Sprinkles (mandatory for authenticity)
Step-by-Step Instructions
Step 1: Make the Crust
- In a bowl, mix flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time until dough just comes together.
- Divide into two discs. Wrap and chill for 1 hour.
Step 2: Make the Filling
- Microwave chocolate chips, cream, and butter in 15-second bursts until smooth. Let cool slightly.
Step 3: Assemble the Pop Tarts
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Roll out each dough disc into a 9×12 rectangle. Cut into eight 3×4 rectangles.
- Place 4 rectangles on the baking sheet. Spoon 1 tablespoon filling onto each, leaving a border.
- Top with remaining rectangles. Press edges with a fork to seal. Poke vent holes.
Step 4: Bake
- Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
Step 5: Ice and Sprinkle
- Whisk powdered sugar, cocoa powder, and milk until smooth.
- Spread icing over cooled pop tarts. Add sprinkles immediately.
- Let icing set for 15 minutes. Toast or eat at room temp.
Summary
Prep Time: 30 minutes + 1 hour chill | Cook Time: 25 minutes | Total Time: ~2 hours
Yield: 8 pop tarts
Difficulty: Medium (dough handling)
Storage Notes
How to Store:
Keep in an airtight container at room temperature for up to 5 days. They actually stay pretty fresh.
Freezing (Best Hack):
Freeze unbaked assembled pop tarts on a tray, then transfer to a bag. Bake from frozen—add 5 minutes to bake time. Bake only what you want. This is the move.
Toasting:
Pop a baked pop tart in the toaster or toaster oven for 1-2 minutes to warm the filling. Yes, like the old days. But better.
Pro Tip:
Don’t overfill. Too much chocolate = blowouts in the oven. One tablespoon is plenty. Also, chill the assembled tarts for 15 minutes before baking—it prevents shrinkage and keeps the shape perfect.
