Pop-Tarts are a childhood favorite, and Chocolate Fudge is one of the best flavors. Making them at home is easier than you think! Store-bought pie crust makes this recipe a breeze.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 12Pop-Tarts
Ingredients
1 cupsemisweet chocolate chips
¼cupheavy cream
¼cupsalted butter
2Tbcocoa powder
1tspvanilla extract
⅛tspkosher salt
2sheetsstore-bought pie crust
¼cuppowdered sugar
1egg
1tspcoconut oiloptional
Instructions
To make the chocolate fudge filling:
Place the chocolate chips, heavy cream, and butter into a microwave-safe dish.
Heat the mixture in the microwave for 20 seconds. Remove from the microwave and stir. Heat in 15-second increments, stirring between each, until the chips are slightly melted. The residual heat and stirring will help them melt completely, and you want to be careful not to scorch the chocolate.
Allow the filling to cool in the freezer for 15 minutes, stirring occassionally. The filling should be slightly thickened and around room temperature before filling the pop tarts.
Pour ½ cup of the cooled fudge filling into a small bowl and set aside. This will be used for the icing.
To make the pop-tarts:
Preheat the oven to 400°F. Prepare a baking sheet with parchment paper.
Prepare your work surface with a light dusting of sifted powdered sugar. Unwarp the pie crusts and lay flat on surface. Dust the top of the crusts with more sifted powdered sugar.
Working from the center of the round crust to the four corners, roll out the dough to form a roughly 12'' x 12'' square. Trim the edges to make the sides as straight as possible.
Cut each dough into 12 pieces. The pieces should be 4" tall x 3" wide.
Make an egg wash by beating the egg in a small bowl and add 1 tsp of water. Whisk until combined.
Place 12 of the dough pieces onto the prepared baking sheet. They can be placed close together since the dough won't spread.
Brush the entire piece of dough lightly with egg wash. Scoop a heaping tablespoon of cooled chocolate fudge filling into the center of each piece.
Place a dough rectangle on top of the filling and lightly press the edges to seal. Once sealed, gently spread the filling to meet the edge of the seal.
Use a fork to crimp the edges of each pop tart. Bake for 15 minutes.
While the pop tarts bake, prepare the fudge icing. Add the coconut oil* to the reserved fudge filling. Microwave for 15 seconds and stir until the coconut oil is totally combined. If needed, add 15 seconds at a time.
Allow the baked pop-tarts to cool for 10 minutes. Use a spoon to drizzle each pop tart with fudge icing. Enjoy right away or allow them to cool to room temperature before storing so the icing can harden.
Notes
* If you don't have coconut oil on hand, you can also use a little extra heavy cream to thin out the filling for the icing. It may take closer to a tablespoon of cream to get the right consistency. Also, the icing will not set if you use cream instead of coconut oil.