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Homemade Chocolate Fudge Poptarts #Choctoberfest

You guys, if you knew how easy it was to make pop-tarts, you would never buy that artificial cardboard stuff again. I'm serious. It's almost embarassingly easy.

This is my third pop-tart recipe on the blog and it's definitely my favorite because it's super duper chocolatey! Shoutout to Lindt chocolate for providing me with their delicious CLASSIC RECIPE milk chocolate to use!

In case you missed the announcement yesterday, this week is #Choctoberfest with Imperial Sugar, a virtual event in which me and many other bloggers will be sharing our favorite chocolate recipes all week long. AND more importantly, we're hosting a huge giveaway with products from all our sponsors, Lindt included, so be sure to enter here if you haven't already!

Now let's talk about this fudge filling. Just look at it. Seriously mesmerizing. It has the same effect on your taste buds as it does on your eyes. And I kid you not, it may not even make it inside the pop-tarts. So, my best advice to you is don't taste it. Don't do it. It's a trap.

Just wait until you have fully assembled these amazing little pastries and take everything all in at once: the flaky chocolate pie crust, the phenomenal fudgy filling, and the sweet milk chocolate icing. It will be a bite you'll never forget.

Homemade Chocolate Fudge Pop-Tarts

Yield: 12 pop-tarts
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For the crust:
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar (I always use Imperial Sugar)
1/4 teaspoon salt
3/4 cup (12 tablespoons) cold unsalted butter, cut into chunks
1/4 cup ice cold water

For the fudge filling:
1/4 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces milk chocolate, chopped, DIVIDED
2 tablespoons unsalted butter
pinch of vanilla powder (or 2 teaspoons vanilla extract)

For the icing:
2 cups powdered sugar
2 tablespoons meringue powder
pinch of vanilla powder (or 1 tablespoon vanilla extract)
2 tablespoons unsweetened cocoa powder
5 tablespoons water
2 ounces milk chocolate, melted


To a medium-sized saucepan, add cocoa powder, brown sugar, milk, salt, and half of the chopped milk chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted. Bring to a low boil, and simmer for 5 additional minutes. Then, remove from heat and add in remaining chocolate, butter and vanilla. Stir together until completely melted and smooth. Set aside to cool and thicken. 

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

To the bowl of a food processor, add flour, cocoa powder, sugar, and salt. Process just until combined. Add in chunks of butter, and process until mixture resembles coarse crumbs. With the machine running, add the ice water through the opening on top of the lid, in a slow, steady stream. The mixture should start to clump together and come away from the sides. It is very important to not over process the dough. If the dough is still dry and hasn't come together, add more water, 1 tablespoon at a time. Remove the dough from the food processor once it is soft and pliable, and divide into two equal balls.

Lightly flour a silicone mat or other clean, work surface of your choice. Roll the dough out to a large rectangle, 1/8 inch thick, or as thin as you can get it without it sticking to the mat. Trim off the sides of the rectangle so that it measures 9×12 inches in size. Cut the dough into thirds, and then cut each third into thirds again. You will end up with 9 rectangular pieces, each measuring 3×4 inches. Using a ruler is very helpful for this step.

Place the dough rectangles on prepared baking sheet, and then repeat the same process with the second disk of dough. Then, re-roll the excess dough scraps and repeat the same process.

Place a heaping tablespoon of filling on half of the rectangles. Then, cover them with the other half of the rectangles. Use your fingers to pinch the edges as well as you can, then use a fork to crimp the edges shut.  (Optionally, you can use an egg wash on the edges to keep the filling from possibly leaking out)

Bake the pop tarts in preheated oven for 10 minutes. Cool completely on wire rack.

In the meantime, prepare the icing. In the bowl of stand mixer fitted with a whisk attachment, beat the powdered sugar, meringue powder, vanilla, cocoa powder and water for about 7-10 minutes on medium speed, until soft peaks begin to form. Stir in the melted chocolate.

If the icing seems too thick after adding the melted chocolate, add more water, one tablespoon at a time to thin it out.

Spread a thin layer of the icing on each of the cooled pop-tarts. Allow the icing to harden, then serve, or store covered at room temperature for up to three days.

Slightly adapted from Half Baked Harvest 

Disclosure: I was provided with free samples from Lindt and Imperial Sugar to create this post. However, no additional compensation was given and all opinions expressed are my own.

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