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.
Makes 8 pop tarts.
Step-by-Step Instructions
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.
Make the Filling
Microwave chocolate chips, cream, and butter in 15-second bursts until smooth. Let cool slightly.
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.
Bake
Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
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.
- Chill the assembled tarts for 15 minutes before baking—it prevents shrinkage and keeps the shape perfect.
