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

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

MMMMM-----------------CHOCOLATE FUDGE 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 Salted butter; cold,
           - 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 to 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 tb at a
  time until the dough comes together and forms a ball. If the dough
  feels dry, add 1 to 2 tb additional water.

  Turn the dough out onto a floured surface. Roll out into a 1/8"
  thickness. Cut the dough into rectangles, about 4x3". Place 1 tb 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 @ 400°F/205°C.

  Bake the pop tarts for 15 to 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 tb water until smooth.
  Stir in the melted chocolate. If your frosting is too thick, thin
  with 1 to 2 tb 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.

  Recipe by Tieghan Gerard

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

  Uncle Dirty Dave's Archives

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