These sinfully rich and decadent homemade pop tarts are made with a flaky and buttery pie crust pop tart pastry and filled with an irresistible dark chocolate fudge filling. Once cool, the tops of the pop tarts are finished with a chocolate glaze and drizzled with melty dark chocolate. These bakery style pastries are so easy to make and are perfect for stocking the freezer for future chocolate cravings!
How to Make Pop Tarts from Scratch
Pop tarts were always a childhood favorite in my home, especially the chocolate ones! They may look complicated to make but are actually so easy and even better than store bought ones.
Pop tart ingredients
To make any kind of pop tart, you'll need these four key ingredients for the pie crust pastry:
- All-purpose flour
- Unsalted butter
- Ice water
The secret to flaky pie dough
The best secret for achieving the best, flakiest pie dough crust is all about how you combine the butter into the flour.
The butter MUST be cold at all times in order to achieve flaky layers. If the butter is too warm and starts to melt before it goes into the oven, it will not produce enough steam to create the layers we want.
To keep the butter very cold at all times, you want to handle it as little as possible. When you are constantly touching the dough and butter with your hands, the heat from your hands contributes to the butter warming and melting.
This super easy trick is fool proof and will absolutely guarantee your butter stays cold and you get the flakiest, pie crust pop tarts ever!
- First freeze your butter stick. Literally just stick the whole stick in the freezer while you gather the rest of the pie dough ingredients.
- Grab a cheese grater and grate the frozen butter stick into a bowl. Once all of it has been grated, stick the bowl back in the freezer to re freeze the butter.
- Add the grated frozen butter into your pie dough and mix with the flour. The frozen butter will start to form perfectly sized balls of butter that are necessary for the flakiest crust!
How to make pie dough by hand
Making pie dough by hand is super simple, you don't need a food processor or stand mixer to do it. As long as you have two hands and a spoon, homemade pie crust is possible 😉
The most important tip for making pie dough by hand is to not overwork the dough. You want to work it just enough to moisten the dough with the water but as soon as it come together, stop working it and wrap it up. This will prevent your dough from becoming tough and dense; and tough and dense dough will not give you flakey layers!!
It's all about the chocolate pastry
These pop tarts are meant to be super decadent and rich, so adding a bit of cocoa powder to the pie dough just adds to that chocolatey richness factor!
You only need a bit of cocoa powder to turn ordinary pie dough into chocolate pastry pie dough.
Chocolate Pop Tart Filling Recipe
The chocolate fudge filling for the pastry is super easy to whip up and you only need one bowl!
It's very similar to a ganache, but has the addition of butter and cocoa powder to give it that fudge brownie taste and texture.
For the richest, most decadent chocolate experience you want to make sure you are using an unsweetened dutch process cocoa powder. This kind of cocoa powder is darker and richer than regular cocoa. It's very easy to source, here are a few of the best high quality brands if you can get them:
FAQ + Expert Tips
- How should I store the pop tarts?
- You should store the pop tarts at room temperature either wrapped in plastic wrap or an in airtight container.
- How long do the pop tarts last?
- Once baked and glazed, the pop tarts will last 2-3 days at room temperature.
- Can these be frozen?
- Definitely! Once the pop tarts are assembled pre-freeze them on a baking tray, then once they're completely frozen, place them in an airtight freezer container for up to a month.
- Let the chocolate pie dough rest before rolling out
- Once the dough has come together, it's important to let it rest for 30 minutes to an hour or more in the fridge. This resting time allows for the gluten in the dough to relax so that when you roll it out, it doesn't shrink up!
- Make sure you use super cold ice water in the dough
- Remember you want to keep your butter as cold as possible, so keep a jar or glass of water in the fridge with a few ice cubes to use. If your water is warm or luke warm when you add it to the dough it will start to soften and melt the butter prematurely.
- Don't over bake the pop tarts!
- Bake them for the allotted time and no longer! This will give you a classic flakey and chewy pop tart texture.
- Loving homemade pop tarts?
- Try these Blackberry Raspberry Pop Tarts next!
More Ultimate Chocolate Recipes
- Black Cocoa Miso Brownies
- Brown Butter Espresso Brownies
- Malted Dark Chocolate Macarons
- Double Chocolate S'mores Cookies
- Chocolate Snickerdoodle Cookies
Homemade Dark Chocolate Fudge Pop Tarts
- 1 ⅓ cup all purpose flour
- 1 tbsp dark cocoa powder
- ½ tsp salt
- 8 tbsp unsalted butter, frozen and grated
- ¼ cup + 1 tbsp ice water
- beaten egg, for brushing
- ⅛ cup heavy cream
- 1 tsp cocoa powder
- ⅓ cup semi-sweet chocolate chips
- ½ tbsp soft unsalted butter
- ½ tsp vanilla extract
- ⅔ cup powdered sugar
- ½ tsp cocoa powder
- 2 tbsp milk
- dark chocolate chips, for drizzling
- Place your butter stick in the freezer while you gather the dough ingredients and make the filling.
Making the Fudge Filling
- In a small bowl, heat the cream in the microwave for 30 seconds until very hot. Then add the cocoa powder and chocolate chips and stir to combine well.
- Add the softened butter and vanilla extract and mix to combine. Place the bowl of the filling in the fridge to firm up.
Making the Pie Dough
- Remove the stick of butter from the freezer and use a cheese grater to grate the frozen butter into a small bowl. Place the butter back in the freezer for a few minutes to re freeze.
- In a large bowl, combine the flour, salt, and cocoa powder. Add the frozen, grated butter and mix it into the bowl of flour with a spoon. There will be pea sized balls of butter in the flour.
- Add ¼ cup of the ice water to the dry ingredients and start to combine it. Add 1 tbsp more of water if the dough is still too dry. Use your hands to squeeze the dough together until it forms one dough ball.
- Place the dough ball onto a large piece of plastic wrap and flatten it into a disk. Wrap in the plastic and place in the fridge for 30 minutes to an hour to rest.
- Once the dough has rested, lightly flour your surface. Unwrap the dough and place it onto the floured surface. Lightly flour the top of the dough. Use a rolling pin to roll the dough out into a large rectangle that is ¼ inch thick. Use a ruller to cut out 3x4 inch rectangles.
- Rework the dough scraps into a ball and roll it out again into ¼ thick square and keep cutting out the 3x4 inch rectangles. You will have 8 total rectangles.
- Using a pastry brush, lightly brush a bit of the beaten egg onto 4 of the dough rectangles.
- Scoop 1 tbsp of the chocolate fudge filling into the center of the 4 egg brushed rectangles. Lightly press down the filling so that it is flat. Place a second dough rectangle over the fudge filling and lightly press around the edges to seal it in place.
- Take a large fork and press straight down into the dough along the edges to further seal them. Carefully transfer the pop tarts to a parchment lined baking tray. Once all the pop tarts are assembled, place the tray in the freezer.
- Preheat the oven to 375 F. Once preheated, bake the pop tarts for 20 minutes. Remove and allow to cool competely on a wire rack.
Making the Chocolate Glaze
- While the pop tarts are cooling, add the powdered sugar, cocoa powder, and milk to a small bowl and whisk them well until combined. It will be a pretty thick glaze.
- Melt about ⅛ cup chocolate chips in the microwave until completely melted.
Finishing the Pop Tarts
- Spoon the glaze over the top of the cooled pop tarts. Drizzle with some of the melted chocolate. Allow the pop tarts to dry and enjoy!