Go Back
Chocolate Pop Tart Recipe
Ash Tyrrell

Chocolate Pop Tart Recipe

I still remember the first time I pulled a tray of homemade chocolate pop tarts out of my oven. The chocolate crust smelled like a bakery, and the filling was still soft in the middle. One bite told me I was never buying the boxed kind again
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • All-purpose flour 2 ¼ cups – the base of the dough; measure it by spooning into the cup, not scooping
  • Natural cocoa powder ¼ cup – gives the crust its deep chocolate color and flavor
  • Granulated sugar ¼ cup – balances the slight bitterness of the cocoa
  • Table salt ½ teaspoon – sharpens the chocolate flavor
  • Unsalted butter cold and cubed (1 cup) – keep it ice-cold for a flaky, not tough, crust
  • Sour cream ½ cup – my favorite trick for a tender dough that's easy to roll
  • Semisweet chocolate chips 6 oz – melt these low and slow so they don't seize
  • Salted butter 2 tablespoons – adds richness and a touch of savory balance
  • Heavy cream 2 tablespoons – loosens the chocolate into a smooth, pourable filling
  • Vanilla extract ½ teaspoon – rounds out the chocolate flavor
  • Powdered sugar 3 tablespoons – sweetens and thickens the filling slightly
  • Large egg 1 – whisked with water, this seals the dough and gives it shine
  • Water 1 teaspoon – thins the egg so it brushes on evenly
  • Powdered sugar 1 ½ cups – the glaze base
  • Natural cocoa powder 1 tablespoon – gives the glaze its chocolate flavor
  • Milk 2 tablespoons – thins the glaze; add slowly, you can always add more
  • Light corn syrup 1 tablespoon – makes the glaze glossy and helps it set firm
  • Vanilla extract ¼ teaspoon – adds depth to the glaze
  • Sprinkles optional – for the classic pop tart look

Method
 

  1. Pulse the flour, cocoa powder, sugar, and salt together in your food processor. Scatter the cold, cubed butter over the top and pulse again until the mixture looks like coarse crumbs. A few visible butter pieces are fine here, they help create flaky layers once baked.
  2. Add the sour cream and pulse until the dough starts clinging together in small clumps. It should hold its shape when you press it between two fingers. Transfer it to plastic wrap, flatten it into a disk, and chill for 30-60 minutes.
  3. While the dough chills, melt the chocolate chips, salted butter, and heavy cream together in short bursts in the microwave. Stir in the vanilla and powdered sugar once smooth. Set the filling aside so it can cool and thicken before you use it.
  4. Once chilled, roll the dough out on a lightly floured surface to about ⅛ to ¼ inch thick. Cut it into rectangles roughly 2.5 by 4 inches. You should get enough for about 10 pop tarts, with a little dough left for scraps.
  5. Brush one rectangle with egg wash, then spoon a rounded teaspoon of the cooled filling into the center. Top with a second rectangle and press the edges together. Crimp all four sides firmly with a fork so nothing leaks out during baking.
  6. Poke 6-8 small holes across the top of each pop tart with a toothpick so steam can escape while baking. Bake at 400°F for 15-17 minutes, until the crust is set and slightly firm to the touch. Let them cool fully on the pan before glazing.
  7. Whisk together the powdered sugar, cocoa powder, milk, corn syrup, and vanilla until smooth and glossy. Spoon it over each cooled pop tart, letting it drip slightly down the sides. Add sprinkles right away, before the glaze sets.

Notes

  • I always freeze my butter cubes for about 10 minutes before pulsing them into the flour, it keeps the crust flakier
  • I let my filling cool completely before assembling, warm filling makes the dough soft and hard to seal
  • I trace a template on cardstock first so all my rectangles come out the same size
  • I brush egg wash on both the bottom and top layers, not just one, for a stronger seal
  • I keep a small bowl of flour nearby to dust my rolling pin so the dough never sticks