Go Back Email Link
+ servings
chocolate pop tarts on sheet pan with two spoons, bowl of chocolate sprinkles, stack of plates, and flowers around

Triple Chocolate Pop Tarts

Prep Time: 25 minutes
Cook Time: 20 minutes
Refrigeration Time: 4 hours
Author: Traci
Throwing it back to childhood with these homemade Triple Chocolate Pop Tarts! Every bite is extra chocolate-y, perfectly sweet, and SO. GOOD. It's the perfect nostalgic bake to make all year long!

Ingredients

Pastry

  • 3 ½ cups all purpose flour
  • ½ cup Dutch process cocoa powder, sifted
  • cup granulated sugar
  • 1 ¼ teaspoons salt
  • teaspoon baking powder
  • 1 ½ cups unsalted butter, sliced and cold
  • 2 large eggs, room temperature
  • ½ cup heavy cream

Filling

  • 1 cup bittersweet chocolate pieces
  • 1 cup heavy cream

Icing

Instructions

Filling

  • Place chocolate pieces and cream in a microwave safe bowl.
  • Microwave in 15 second increments, stirring well after each, until chocolate is melted.
  • Continue stirring until smooth.
  • Cover with plastic wrap, making sure to touch the surface of the chocolate.
  • Refrigerate until set, at least 4 hours.

Pastry

  • In the bowl of a food processor, combine flour, cocoa powder, sugar, salt, and baking powder.
  • Pulse to combine.
  • Add butter, a few slices at a time, pulsing after each addition.
  • Add eggs.
  • Pulse until combined.
  • Add cream.
  • Pulse until dough forms.
  • Remove from processor.
  • Divide dough in half.
  • Form each half into a rectangle.
  • Flatten out slightly.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes.

Putting It Together

  • Heat oven to 350° F.
  • Line 3 sheet pans with parchment paper.
  • Remove dough from refrigerator.
  • Roll to ⅛" thick.
  • Use a 4 1½"x3" cutter to cut out dough.
  • Continue gathering and re-rolling scraps as necessary.
  • Place half the rectangles on prepared sheet pans.
  • Top each rectangle with 1 Tablespoon filling.
  • Top with remaining rectangles.
  • Use a fork pressed around the edges to seal.
  • Poke holes in the top with fork.
  • Bake for 20 minutes, or until pastry is cooked.
  • Allow to cool.

Icing

  • Combine powdered sugar, cocoa powder, and vanilla in a small bowl.
  • Whisk until smooth.
  • Top with icing.

Notes

  • Can substitute any chocolate you like for bittersweet in the filling.
  • Be careful to not overheat the ganache! It takes about 1 minute and 15 seconds.
  • It takes about 4-5 hours to set the ganache. You can also make it the day before!
  • Use at least a 10 cup food processor. If you don't have one, you can actually use a stand mixer to make the dough.
  • When filling the pop tarts, keep the filling in the middle!
  • Be careful when sealing the pastries. You don't want to cut the pastry. Just gently press the edges and ends together with the tines of a fork.

Nutrition

Serving: 1pastry | Calories: 433kcal | Carbohydrates: 41g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 209mg | Potassium: 184mg | Fiber: 2g | Sugar: 17g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg