These Hot Fudge Sundae Pop Tarts are rich and decadent with a chocolate crust, hot fudge filling, vanilla frosting, chocolate drizzle, and plenty of rainbow sprinkles. They're the perfect breakfast and dessert all rolled into one!
The original Hot Fudge Sundae Pop Tarts have a vanilla filling, but I opted for a hot fudge filling to make them even more delicious.
These are so fun to make and taste better than the originals with their flaky crust and rich, chocolate flavor. If you love pop tarts, make sure to check out these Brown Sugar Pop Tarts and Raspberry Pop Tarts too!
A FEW NOTES BEFORE WE GET STARTED.
Chilled Butter:
It's very important that your butter is cold and is not pulled out of the fridge until you are ready to use it. Cold butter helps ensure your pop tart crust will be flaky and delicious.
If at any point your butter becomes too warm while you are working it into the flour or while you are rolling out and cutting the dough, pop the dough into the fridge or even the freezer to chill slightly before continuing.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Just check out how beautiful those pop tarts are versus the original!
Preheat oven to 350º. Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
While the dough chills, place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
On the 12" side, cut it into thirds so that each column measures about 4" wide. Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes. Whisk together the egg and water to make the egg wash.
Transfer half of the hot fudge filling to a pastry bag. Cover the other half with plastic wrap and place iin the fridge to chill as you'll use it for the drizzle.
Gently pipe the fudge filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible.
Brush the edges of those rectangles with a little bit of egg wash. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the fudge filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Sift powdered sugar and meringue powder into a large bowl. Add milk and vanilla mix together until combined. Transfer the frosting to a piping bag and carefully pipe the frosting onto each poptart without getting to close to the edge. Use an offset spatula to smooth it out.
Remove the plastic wrap on the leftover fudge filling and heat for 5 seconds in the microwave until it is pipe-able consistency without being too runny. Transfer to a piping bag with a small round tip and pipe onto the white frosting in two overlapping squiggles. Top with rainbow sprinkles. Enjoy!
These Hot Fudge Sundae Pop Tarts are rich and decadent with a chocolate crust, hot fudge filling, vanilla frosting, chocolate drizzle, and plenty of rainbow sprinkles. They're the perfect breakfast and dessert all rolled into one!
Author:Marisa Guerra
Prep Time:55 minutes
Cook Time:35 minutes
Total Time:1 hour and 30 minutes
Yield:3 servings
Category:Breakfast
Ingredients
Chocolate Dough
120 grams (1 cup) flour
21 grams (¼ cup) unsweetened cocoa powder, sifted
1 tbsp sugar
¼ tsp salt
4 oz (½ cup) unsalted butter, cubed and chilled
84 grams (¼ cup, 2 tbsp) ice water
Hot Fudge Filling/Drizzle
4 oz bittersweet chocolate, finely chopped
56 grams (¼ cup) heavy whipping cream
Egg Wash
1 egg
2 tsp water
Vanilla Frosting
170 grams (1 ½ cups) powdered sugar
1 tbsp meringue powder
1 ½ tbsp milk
1 tsp vanilla
rainbow sprinkles
Instructions
Chocolate Dough
Preheat oven to 350º.
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl.
Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
Pour the water over the flour mixture and stir together until it begins to form into a dough.
Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
While the dough chills, place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Roll the dough out onto a lightly floured surface until it is about ⅛" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
On the 12" side, cut it into thirds so that each column measures about 4" wide.
Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
Whisk together the egg and water to make the egg wash.
Transfer half of the hot fudge filling to a pastry bag. Cover the other half with plastic wrap and place iin the fridge to chill as you'll use it for the drizzle.
Gently pipe the fudge filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible.
Brush the edges of those rectangles with a little bit of egg wash. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the fudge filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
Place the cookie sheet back into the fridge to let the pop tarts chill slightly.
Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Vanilla Frosting
Sift powdered sugar and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
Transfer the frosting to a piping bag and carefully pipe the frosting onto each poptart without getting to close to the edge. Use an offset spatula to smooth it out.
Remove the plastic wrap on the leftover fudge filling and heat for 5 seconds in the microwave until it is pipe-able consistency without being too runny. Transfer to a piping bag with a small round tip and pipe onto the white frosting in two overlapping squiggles.
Top with rainbow sprinkles. Enjoy!
Notes
Leftover pop tarts can be stored in an airtight container at room temperature for several days. I recommend reheating them in the microwave or oven, not the toaster.
Keywords: hot fudge, sundae, pop tart, pastry, hand pie, breakfast
