MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Chocolate Fudge Poptarts
Categories: Pastry, Chocolate, Snacks
Yield: 16 pop tarts

MMMMM-----------------CHOCOLATE FUGE FILLING-------------------------
1/4 c Unsweetened cocoa powder
2/3 c Whole milk or heavy cream
1 1/2 c Semi-sweet chocolate chips
2 tb Salted butter; in cubes
2 ts Vanilla extract

MMMMM---------------------------DOUGH--------------------------------
2 1/4 c A-P flour
1/4 c Unsweetened cocoa powder
1 tb Granulated sugar
1/2 lb Cold salted butter; in 1/2"
- pieces
1 lg Egg; beaten, for brushing

MMMMM-------------------------FROSTING-------------------------------
2 c Powdered sugar
2 tb Unsweetened cocoa powder
1 tb Vanilla extract
2 oz dark or milk chocolate;
- melted
Soarse salt or sugar; to
- sprinkle

To make the chocolate fudge filling. In a small
saucepan, stir together the cocoa powder, milk, and 3/4
cup chocolate chips. Set over medium heat and cook,
stirring, for 5 - 8 minutes, until the chocolate is
melted and the sauce has thickened slightly. Remove from
heat, stir in the remaining 3/4 cup chocolate chips, the
butter, and vanilla until smooth. Transfer to the fridge
to cool and thicken, at least 30 minutes.

Meanwhile, make the dough. In a food processor, combine
the flour, cocoa powder, sugar, and butter. Pulse until
the mix clumps together to 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.

Turn the dough out onto a floured surface. Roll out into
a 1/8" thickness. Cut the dough into rectangles, about
4" X 3". Place a tablespoon of the chilled chocolate
fudge on one half of the rectangles, leaving a 1/4"
border. Brush the edges with the beaten egg. Lay the
other half of the dough over the filling and seal the
edges by crimping with the back of a fork. Repeat until
you've used all the dough, you will have leftover fudge.

Place the pop tarts on parchment-lined baking sheets.
Cover the baking sheets and place in the fridge for 1
hour or the freezer for 20 minutes.

Set the oven @ 400ºF/205ºC.

Bake the pop tarts for 15-20 minutes. The pop tarts will
still leak a little. Cool completely before frosting.

Meanwhile, make the frosting. In a medium 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.

Spoon a thin layer of the frosting on top of the cooled
pop-tarts. Allow frosting to harden 10 minutes. Sprinkle
with coarse sugar or salt. Place on a baking sheet and
allow the pop tarts to harden, uncovered, about 2 hours.
Store in an airtight container for up to 3 days.

Author: Tieghan Gerard

RECIPE FROM: https://www.halfbakedharvest.com

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