Giant Frosted Chocolate Fudge Pop Tart Recipe:- Please allow me to share with you this enormous homemade frosted chocolate fudge pop-tart that I have already produced. A simple chocolate fudge sauce that is packed between two layers of chocolate sugar cookie dough, cooked until it becomes flaky, and completed with a sweet milk chocolate icing. Sweet, salty, fudgy, and loaded with chocolate, this enormous chocolate pop-tart is a chocolate lover’s dream. A typical “pop tart” appearance can be achieved by finishing the dish with a sprinkle of pretzel salt. It is a delight to take each and every bite!
Giant Frosted Chocolate Fudge Pop Tart Recipe
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!
It’s safe to say that I grew up eating and loving pop-tarts, just like the majority of us. I suppose that if you Google it, you will find that the most popular flavours are blueberry and strawberry cheesecake. However, the chocolate fudge was always my favourite of the bunch.
I mean, how could it possibly not be the case? From the crust to the filling to the frosting on top, each and every bite was packed with an incredible amount of chocolate at every turn. Three times as much chocolate. In particular, the fact that my mother did not purchase them very frequently made them seem like a great gift to me. On the other hand, whenever she did, they were always a delightful dessert or snack to have after supper or after school.
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2 ounces dark or milk chocolate, melted
- 2/3 cup milk or heavy cream
- 2 tablespoons salted butter, cubed
- 2 sticks (1 cup) cold salted butter, cubed
- 1 tablespoon granulated sugar
- Coarse salt, for sprinkling
Instructions
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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.Advertisement
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.
Advertisement5. 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.
Advertisement7. 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.
This dish was created for a cause that is actually quite straightforward. It was a gloomy day, and all I wanted to do was come up with a meal that was both tasty and simple. An activity that would be enjoyable for children to take part in when they gradually begin to return to school this month and the following one.
In the past, I have prepared pop-tarts with brown sugar as well as standard chocolate fudge pop-tarts. On the other hand, when I prepared my enormous strawberry pop-tart a few months ago, I knew that this recipe had to come shortly after.
A gigantic chocolate fudge pop-tart was the only thing that sounded more appealing. In addition, I adore how easy the recipe is to find. Particularly when compared to the process of creating individual pop-tarts, this tart takes a far lower amount of hands-on work.
Prepare the chocolate fudge sauce as the first step. This is a straightforward mixture consisting of chocolate chips, milk, and cocoa powder. When it comes to melting chocolate, I always find that the microwave is the most effective method. I make things as simple as possible and melt everything together in the microwave. Richness and flavour are achieved with the use of butter and vanilla.
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 is chilling, you may prepare the dough for the chocolate sugar cookies. Simply put, it consists of flour, cocoa powder, sugar, a generous amount of salted butter, and water that is ice cold. When it comes to mixing the dough, I find that using a food processor is the most convenient method; however, you can also use your hands.
After chilling the chocolate fudge sauce, roll out the cookie dough and pour it over the fudge sauce. This will complete the process. Remember to allow a margin of two inches all the way around the edge.
Using the egg, brush the edges of the rectangle, and then add the top piece of dough to the rectangle so that it completely encloses the filling. In order to ensure that all of the fudge is contained within the tart, crimp the edges around the tart using the tines of a fork.
After baking the tart for half an hour, you will have a massive chocolate pop-tart in your possession.
Powdered sugar, cocoa powder, vanilla extract, and melted milk chocolate are the ingredients that go into making the frosting. The combination of these straightforward components results in a dish that is incredibly delectable.
By adding a couple of teaspoons of meringue powder to your pop tarts, you may achieve a shiny and glossy finish on your baked goods. If you use meringue powder, your frosting will have a shiny appearance. The frosting will not smear when it is touched since it will have a better chance of setting up and drying properly. However, this step is not needed in any way, shape, or form; it is entirely voluntary.
First, the tart should be frosted, and then the icing should be allowed to set for a few minutes before being sprinkled with sea salt. Each bite is accompanied by a salty crunch, and it is very delicious.
Allow them to harden, or taste them straight away; they are very delicious! There is nothing about this enormous chocolate pop tart that is not to be adored; it is sweet, flaky, and extremely fudgy.
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!
Notes
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.