Triple Chocolate Pop Tarts

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Better than store-bought Triple Chocolate Pop Tarts. Yep, you can make your very own pop tarts at home. The best part? It’s SO much easier than you’d think and is genuinely better than the boxed stuff! These pop tarts are is soft, sweet, and heavy on the chocolate. From the chocolate sweet crust, to the rich and luscious ganache filling, and finally finished with a perfectly sweet chocolate glaze. Best eaten warm, right out the oven, with chocolate sprinkles on top and a glass of milk (or even a cup of coffee!). Every bite is roll your eyes back good. Truly the perfect nostalgic bake for any time of year, but especially for summer holiday’s and back to school!

chocolate pop tarts on sheet pan with two spoons, bowl of chocolate sprinkles, stack of plates, and flowers around

About The Recipe

The chocoholic in me has never been happier than this week on the blog. From German Chocolate Cake, to Homemade Ding Dings, and now…POP TARTS! Though, not just pop tarts, we are making our version of the classic Chocolate Fudge Pop-Tarts. Which, have always been one of my absolute favorites. Well, that and Hot Fudge Sundae, but that’s another post.

So, when we started talking about what recipes we should be baking this week, we already had one nostalgic bake up…why not do another one? I mean, now that Spring is here, all I can think about is Summer. Sounds kind of funny, I know, but this time of year always makes me want to go back and enjoy treats from childhood.

My mom gets the same way too, actually…there’s just something about warmer weather, sunshine, and pretty blooming flowers that says it’s time to bake up some nostalgia!

Though, you may be wondering how we landed exactly on these pop-tarts. The inspiration? Our trip to Disney last week! We always buy a lot of junk food for the trip, as it’s a two day drive and we need to stay awake. At the grocery store, we decided to pick up a box of pop tarts.

Of course, within like…two hours of the drive, we were already snacking on the pop tarts. They were just as delicious as we remembered them, but that’s where the inspiration came from! We started talking about how to make them ourselves and, when we got home (and got some rest), we immediately went to work.

pop tarts on upside down sheet pan with flowers and stack of mugs behind

The first thing we knew is that these little hand pies NEEDED to be filled with ganache. That was our main idea because, when we were eating the store-bought packets, they felt a little dry. We knew ganache would remain soft and give a little bit of moisture.

Then, of course, the chocolate crust. It’s kind of like a pie crust, but EVEN BETTER! It’s flakey, soft, and holds strong even when holding with one hand. Total win.

Honestly, these pop tarts couldn’t have turned out better and they are truthfully soooo good. The best part? They are actually really easy to make!

Why You Will Love These Chocolate Pop Tarts

  • Super simple to make.
  • Extra chocolate-y!
  • Makes for a great summer or back to school treat.
  • Stores/keeps really well.
close up of chocolate pop tart on top of other pop tarts

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Dough:

  • All Purpose Flour
  • Dutch Process Cocoa Powder
  • Granulated Sugar
  • Salt
  • Baking Powder
  • Unsalted Butter
  • Large Eggs
  • Heavy Cream
flour, baking powder, sugar, salt, cocoa powder, eggs, milk, and chopped butter on marble surface

For The Filling:

  • Bittersweet Chocolate Chips
  • Heavy Cream
heavy cream and chocolate pieces on marble surface

For The Glaze:

  • Powdered Sugar
  • Dutch Process Cocoa Powder
  • Whole Milk
powdered sugar, cocoa powder, and milk in separate bowls on marble counter

How To Make Chocolate Pop Tarts

Step 1: Make the 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.

Step 2: Make the dough

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.

Pulse in the eggs.

Add the cream and pulse until a dough forms.

Divide the dough in half. Form each half into a rectangle. Flatten out slightly and wrap in plastic wrap. Refrigerate for 30 minutes.

dough divided into two loaves wrapped in plastic wrap on marble surface

Step 3: Roll out dough and cut

Take the dough out one half at a time and roll to ⅛ inch thick.

Use a 4 1½ inch by 3 inch cutter to cut out dough. Continue gathering and re-rolling scraps as necessary.

Step 4: Fill and bake

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.

six baked chocolate pastries on lined sheet pan

Step 5: Make the glaze

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

Top pastries with the icing.

chocolate glaze spread over pop tarts

What’s The Best Chocolate To Use?

For the pastry, you need to use a dutch process cocoa powder! But, when it comes to the filling, you can use any chocolate you like! We used a bittersweet chocolate, as it was sweet, but not TOO sweet and had really robust chocolate flavors. Just make sure it’s a higher quality chocolate, NOT candy melts or baking chips, as these will not work for the filling.

How To Store

Once the icing has set, you can store these pop tarts in airtight container or zip top bag and keep at room temperature for 5-7 days. You an also freeze them! Though, we don’t recommend putting these pastries in the toaster. The best way to reheat them is to place them in the microwave for a few seconds.

overhead shot of eleven pop tarts on upside down sheet pan with one broken in half, the other half on white palte beside pan

Expert Tips

  • You 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.

When you make these Triple Chocolate Pop Tarts, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

chocolate pop tarts on sheet pan with two spoons, bowl of chocolate sprinkles, stack of plates, and flowers around

Triple Chocolate Pop Tarts

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!
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Refrigeration Time 4 hrs
Course Breakfast
Cuisine American
Servings 17
Calories 433 kcal

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

  • ¾ cup powdered sugar, sifted
  • 3 Tablespoons Dutch process cocoa powder, sifted
  • 3 ½ Tablespoons whole milk

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: 1pastryCalories: 433kcalCarbohydrates: 41gProtein: 6gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 209mgPotassium: 184mgFiber: 2gSugar: 17gVitamin A: 847IUVitamin C: 1mgCalcium: 71mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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