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One giant homemade Frosted Chocolate Fudge Pop-Tart that I am so excited to share! Easy chocolate fudge sauce stuffed between two layers of chocolate sugar cookie dough, baked until flaky, and finished with a sweet milk chocolate frosting. This giant chocolate pop-tart is sweet, salty, fudgy, and heavy on the chocolate. Finish with a sprinkle of pretzel salt for that classic “pop tart” look. Every bite is delicious and fun!
Happy darn Tuesday everyone! It feels like a special day when this giant, sweet chocolate fudge pop-tart is on the table. Oh, I just love this recipe!
Like most of us, I definitely grew up eating and loving pop-tarts. I believe if you Google it, the most popular flavors are strawberry and blueberry. But my favorite was always the chocolate fudge.
I mean, how could it not be? Every bite was filled with so much chocolate, from the crust, to the filling, to the frosting on top. Triple the chocolate. I remember them being a real treat, especially since my mom didn’t buy them often. But when she did, they were always a nice after-school snack or after-dinner dessert.
The reason behind this recipe is actually pretty simple. It was a dreary day and I just wanted to create a fun and easy recipe. One that would be good for kids to enjoy as they slowly start to head back to school this month and next.
I’ve made brown sugar pop-tarts and regular chocolate fudge pop-tarts. But when I made my giant strawberry pop-tart a few months ago, I knew this recipe had to follow.
Nothing sounded better than a giant chocolate fudge pop-tart. And I LOVE how simple the recipe is. Especially when compared to making individual little pop-tarts, this tart requires much less hands-on.
Details
Start with the chocolate fudge sauce. This is a simple mix of cocoa powder, milk, and chocolate chips. I keep it really simple and melt everything together in the microwave, which I always find works best when melting chocolate. Butter and vanilla are added for richness and flavor.
Simple, but so darn good. This sauce is creamy and perfectly sweet.
The key is to let the sauce firm up before you begin assembling the pop tarts. It should be pourable, but still thick.
While the sauce chills, make the chocolate sugar cookie dough. It’s just flour, cocoa powder, sugar, plenty of salted butter, and ice-cold water. I like using the food processor to easily mix the dough, but you can simply use your hands as well.
Once the chocolate fudge sauce is chilled, roll the cookie dough out and pour it over the fudge sauce. Be sure to leave a 2-inch border around the edge.
Brush the borders of the rectangle with the egg, then add the top piece of dough to enclose the filling. Using the tines of a fork, crimp the edges around the tart to seal all that fudge inside.
Bake the tart and 30 minutes later you’ll have a giant chocolate pop-tart.
The frosting
The frosting is a mix of powdered sugar, cocoa powder, vanilla, and melted milk chocolate. Simple ingredients that when combined together are so very delicious.
If you’d like a shiny, glossy finish to your pop tarts, use a couple of tablespoons of meringue powder. Using meringue powder will give your frosting shine. It helps it to nicely set up and dry so that the frosting doesn’t smudge when touched. This step is completely optional though, it’s certainly not required.
Frost the tart and let the frosting stiffen for a few minutes, then sprinkle with pretzel salt. It’s delish and adds a salty crunch with every bite.
Let them harden or enjoy them right away, so delish! Nothing not to love about this giant, sweet, flaky, and extra fudgy chocolate pop tart!
Looking for other homemade versions of childhood favorites? Try some of these.
Homemade Chocolate Fudge Pop Tarts
Healthier Homemade Somoas Cookies
Homemade Frosted Brown Sugar Cinnamon Pop Tarts
Giant Frosted Strawberry Pop-Tart
Lastly, if you make this Giant Frosted Chocolate Fudge Pop-Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Frosted Chocolate Fudge Pop-Tart
Servings: 9 pop-tarts
Calories Per Serving: 740 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chocolate Fuge Filling
- 1/4 cup unsweetened cocoa powder
- 2/3 cup milk or heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons salted butter, cubed
- 2 teaspoons vanilla extract
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 2 sticks (1 cup) cold salted butter, cubed
Icing
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 ounces dark or milk chocolate, melted
- coarse salt, for sprinkling
Instructions
- 1. To make the filling. In a bowl, combine the chocolate, cocoa powder, milk, and butter. Microwave 1-2 minutes, until smooth. Stir in the vanilla. Place in the fridge to cool for at least 20 minutes.2. Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together and forms pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8×16 inches. Transfer 1 sheet to a parchment-lined baking sheet and evenly spread on the fudge, leaving a 2 -inch border around the edge. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheets and place in the fridge for 1 hour or in the freezer for 20 minutes.5. Preheat the oven to 400° F. Bake the pop-tart for 30-35 minutes, until set. Cool completely before frosting.6. Meanwhile, make the icing. In a bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons additional water.7. Spread the icing over the pop-tart. Let set a few minutes, then top with salt. Let sit 1 hour or overnight to allow the icing to dry. Cut the tart into 9 rectangles. Serve or store in an airtight container for up to 3 days at room temperature.
Notes
Crimping and Sealing the Pop Tarts: It’s important to seal the tarts well or your filling will leak out while baking. Using a beaten egg helps to seal the fudge inside.
For a Shinny, Glossy Frosting: Use 2 tablespoons meringue powder. In a medium bowl, using an electric mixer, whisk together the powdered sugar, meringue powder, cocoa powder, vanilla, and 3 tablespoons water for 7-10 minutes on medium speed, until smooth soft peaks form. Stir in the melted chocolate. If your frosting seems too thick, thin with 1-2 tablespoons additional water.
If You Don’t Have a Food Processor: You can use use you fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.
Swedish Pearl Sugar: can be purchased here.
Pretzel Salt: can be purchased here.
This is everything you ever wanted a poptart to be!!! ABSOLUTELY AMAZING AND SO VERY DELICIOUS!!! Thank you so much for this fantastic recipe and bringing so much happiness to our family!
Lol thank you so much Gabriella!! Love to hear that these pop tarts were enjoyed, thanks for making them:) xT
Really good! Next time I would use about 2/3 of the filling so I could better appreciate the texture of the pastry. But that is just personal preference. The guests at the Super Bowl party I went to got a kick out of it!
Hey Elizabeth,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Hoping to make as much of this as I can ahead of time. Any tips? Could I make, bake, and freeze? Defrost and then ice?
Hey Annie,
Sure, that should be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xx
Can I make this the night before and keep in frig? Thanks!
Hey Tracy,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Tasted lovely, but wish 1) the guidance for an egg wash was IN the recipe itself and 2) directions were either for a stand mixer or by hand. A food processor made adding the water weird-dough stuck to the blade and I had to dump into another container to mix effectively.
Hi there,
Thanks so much for making this recipe and shaken your feedback! Sorry about the egg, you just brush the dough with it. Pastry dough should never be made in a mixer, the food processor is the best way to do it:) xT
Good flavor but I didn’t end up with enough dough to get to the size in the recipe. I looked at the individual pop tart recipe which is pretty much the same as this one, and it seems others had the same issue. I also ended up with a ton of extra filling as well. Still, tasted great!
Hi Nicole,
Thanks so much for making this recipe and sharing your feedback! Sorry to hear you didn’t have enough dough, let me know if I can help in any way! xx
I also had way too little dough and a huge amount of filling! I also don’t see anywhere in the instructions where you egg wash the edge and didn’t see it in the notes until it was too late! Maybe move that tidbit up a smidge! 🙂
Thanks Alyson, I will fix that!!
OMG this looks AMAZING!!! WHY OH WHY did I start my diet already?!?! I will have to save this for cheat day.
Lol let me know if you give the recipe a try Amanda!
I made this recipe yesterday, I haven’t even put the frosting on yet but let me say they are decadent! Super chocolatey – Crust is nice and flaky, too! Thanks for another fun idea and recipe!
Hi Amy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
So cute. My mother would love these. I’ll have to try them for her next time I’m home! Maybe a few sprinkles on top too 🙂
Thanks so much Deb! Let me know if you give the recipe a try:) Sprinkles would be super cute! xx
Oops!! “ Once the chocolate fudge sauce is chilled, roll the cookie dough out and pour it over the fudge sauce. Be sure to leave a 2-inch border around the edge.”
Thanks Alice! I will fix that:)
Any recommendations for GF? My dough was very crumbly but moist at the same time. And I did flour my surface. It was super frustrating lol, but it’s in the oven and I’m hoping for the best! It’s not super pretty but as long as it taste good I’m happy. But any tips would be great!
Okay. I usually have such good luck with Tieghan’s recipes made as GF, but I had this issue with my dough today. Preheating the oven now.
Hi Leslie,
Sorry to hear you are having issues! Please let me know how the recipe turns out or if I can help in any way! xx
Hi Sam,
Thanks for giving the recipe a try. You used gluten free flour? I think it is just a little trickier to work with in a recipe like this!
There is no step 4 Should it be brush the dough with egg then refrigerate??
Thanks for pointing that out, Nancy!! I will fix this:)
Can you use non-dairy milk and an egg substitute with this recipe? My son would love these but has food allergies…
Thanks!
Hi Courtney,
Yes, you can use a non-dairy milk here. The egg is to really help seal the edges, you could use another replacement like milk, cream, or butter. I hope you love this recipe, please let me know if you give it a try! xx
When are we supposed to brush the dough with egg? I didn’t see it in the body of the instructions.
You’ll brush with the egg in step 3:)