Subj : 7/21 Nat Junk Food Day 1
To   : All
From : Dave Drum
Date : Sat Jul 20 2024 09:46 am

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

  Uncle Dirty Dave's Archives

MMMMM

.... A fast has no real nutritional value.
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