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overhead shot of a pop tart after it's been drizzled with chocolate
5 from 2 votes
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Dark Chocolate Fudge Pop Tarts

Easy homemade chocolate fudge filling stuffed between two layers of buttery chocolate pie dough, baked until toasted then glazed with a light chocolate glaze and drizzled with melted chocolate.
Servings 4 pop tarts
Prep 15 mins
Cook 20 mins
Total 1 hr 55 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon


  • cheese grater
  • large mixing bowl
  • Rolling Pin
  • fork
  • baking tray
  • parchment paper


  • 1 ⅓ cup all purpose flour
  • 1 tablespoon dark cocoa powder
  • ½ teaspoon salt
  • 8 tablespoon unsalted butter frozen and grated
  • ¼ cup ice water plus 1 tablespoon extra if needed
  • 1 beaten egg for brushing

Fudge Filling

  • cup heavy cream
  • 1 teaspoon cocoa powder
  • cup semi-sweet chocolate chips
  • ½ tablespoon soft unsalted butter
  • ½ teaspoon vanilla extract

Chocolate Glaze

  • cup powdered sugar
  • ½ teaspoon cocoa powder
  • 2 tbsp 2 % milk
  • dark chocolate chips, for drizzling


  • Place your butter stick in the freezer while you gather the dough ingredients and make the filling.
    8 tablespoon unsalted butter

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.
    ⅛ cup heavy cream, ⅓ cup semi-sweet chocolate chips, 1 teaspoon cocoa powder
  • Add the softened butter and vanilla extract and mix to combine. Place the bowl of the filling in the fridge to firm up.
    ½ tablespoon soft unsalted butter, ½ teaspoon vanilla extract

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.
    8 tablespoon unsalted butter
  • 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.
    1 ⅓ cup all purpose flour, 1 tablespoon dark cocoa powder, ½ teaspoon salt
  • Add ¼ cup of the ice water to the dry ingredients and start to combine it. Add 1 tablespoon more of water if the dough is still too dry. Use your hands to squeeze the dough together until it forms one dough ball.
    ¼ cup ice water
  • 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.
    1 beaten egg
  • Scoop 1 tablespoon 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.
    ⅔ cup powdered sugar, ½ teaspoon cocoa powder, 2 tablespoon 2 % milk
  • Melt about ⅛ cup chocolate chips in the microwave until completely melted.
    dark chocolate chips, for drizzling

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!


Step by step process photos and video are provided above, in the body of this post.
Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
Expert Tips
  • 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- You want to keep your butter as cold as possible, you can add a few ice cubes to your water before measuring to ensure it's extra cold.
  • Don't over bake the pop tarts- Bake them for the specified time and no longer. This will give you a classic flakey and chewy pop tart texture.
  • The secret to achieving the flakiest pie dough- Keep your butter cold at all times!
  • If your dough starts to shrink up while rolling out, stick it back in the fridge or freezer to relax the gluten for 5-10 minutes before rolling again.


Serving: 1serving | Calories: 541kcal | Carbohydrates: 61.3g | Protein: 6.2g | Fat: 30.8g | Saturated Fat: 19.5g | Cholesterol: 74mg | Sodium: 482mg | Potassium: 145mg | Fiber: 2g | Sugar: 27.3g | Calcium: 53mg | Iron: 2mg