Out of curiosity, have you tried a poptart in recent years? Because I’m sad to inform you that they leave little to the imagination. I know! 8 year old me remembers an entirely different experience. Suffice to say, I’ve made it my mission to improve this store bought treat. Not all that long ago, a homemade strawberry version came to fruition, and the results were wickedly delicious. So it only made sense to try my hand at a chocolate version, too. I made these homemade chocolate poptarts using Aloha chocolate (which in of itself is a wonderful treat), and the results? Well, at the risk of totally calling myself out, they’ve all but disappeared in just a few short days (oops!)
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- FOR THE FUDGE FILLING
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2/3 cup milk (I used 1%)
- 1/4 tsp. salt
- 6 oz. good quality chocolate, chopped (I used Aloha)
- 2 Tbsp. unsalted butter
- 2 tsp. vanilla extract
- FOR THE PASTRY
- 3 1/2 cups flour
- 3 Tbsp. unsweetened cocoa powder
- 3 Tbsp. sugar
- 1/2 teaspoon salt
- 3/4 cup VERY cold butter, cut into small cubes
- 1/2 cup ice cold water
- FOR THE FROSTING
- 2 cups powdered sugar
- 2 Tbsp. meringue powder
- 1 tsp. vanilla extract
- 2 Tbsp. cocoa powder
- 3-6 Tbsp. water
- 2 oz. good quality chocolate, melted (I used Aloha)
- Sprinkles or chopped oreos for sprinkling
- FOR THE FUDGE FILLING
- Mix together the cocoa powder, brown sugar, milk, salt and half of the chocolate. Place in a small saucepan and stir over medium heat until melted. Once melted, bring to a low boil and let cook for 5 minutes, stirring occasionally.
- Remove from heat, add the remaining chocolate, butter and vanilla, stir until melted. Let cool completely (it will start to thicken).
- FOR THE PASTRY
- Preheat your oven to 400 degrees F and line baking sheets with parchment paper.
- In a large mixing bowl, mix together the flour, cocoa, sugar and salt. Toss in the cold butter and blend with your fingers until the mixture is crumbly, and the butter is pea-sized.
- Slowly add the water in 1/8 cup increments, mixing until the dough comes together.
- On a lightly floured surface, roll out your dough until it's a 1/8" thick rectangle. Using a ruler to measure it out, cut the dough into twenty four 3"x5" rectangles.
- Place a large spoonful of fudge filling onto one half, lay the other half on top and crimp the edges with a fork. Save your scraps and re-roll to make more, if needed.
- Place in oven and bake for 8-10 minutes and let cool completely on wire racks
- FOR THE FROSTING
- In a stand mixer, mix the sugar, meringue powder, vanilla, cocoa powder and 3 Tbsp. water until peaks begin to form (8-10 minutes). Stir in the melted chocolate. If too thick, add more water.
- Spoon a thin layer of frosting on cooled poptarts and let harden for 5-10 minutes. Sprinkle with your choice of topping (I used crushed oreos but sugar, sprinkles or coarse salt are all good bets!)
- Enjoy!
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All images original to Lark & Linen | This recipe is in collaboration with Aloha Superfood Chocolate
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Hi! These look awesome! Do I have to use the merengue powder? Or is there something I can substitute like arrowroot or tapioca starch? I don’t have any or know where to find it lol