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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