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
MMMMM