Making homemade chocolate poptarts are easier than you think! Plus I’m sharing with you my top-secret recipe on the no-melt-when-toasted glaze!
Ever since I posted my recipe for Homemade Strawberry Poptarts I’ve been on this mission to make other flavors. Plus you guys have been asking for it as well.
The fruit fillings like in the strawberry version are pretty simple to swap out – any fruit really for the strawberry filling. However, some of you wanted pure sin for breakfast; you wanted chocolate for breakfast!
Now don’t go acting all sweet and innocent. I know who you are, you dirty dirty people and I LOVE IT! LOL Hey, any chance I can eat chocolate for breakfast AND justify it (cause it’s in a breakfast food, therefore, it’s legal) I’m going to. I mean I am a woman after all, I speak chocolate!
Well for this recipe I wanted to give you some options when it came to chocolate. See I went the normal route with just a Chocolate Fudge Filling but then I decided to mix it up with some more flavors.
Smores and Peanut Butter Chocolate Poptarts!
These breakfast pastries are honestly my FAVORITE ones. I’m not a boxed food-type of girl however prior to my making the strawberry ones, Mr. Fantabulous was.
Now I’d like to say Mr. Fantabulous loved these however full disclosure here he doesn’t know these existed.
Shhhhhhh!!! A girl sometimes shouldn’t have to share her chocolate, right? I mean I share everything else with him including my bacon! I mean if that doesn’t prove I love him then nothing does.
But these, I wanted these for me. Plus okay fine, he wouldn’t have liked them anyway. He doesn’t like chocolate stuff like this.
When it comes to making these the skies the limit when it comes to stuff to put in it. I went with the top 3 chocolate suggestions though there others that made me go “hmmm”.
Chocolate bacon? It could work if you used crispy baked bacon however my reservation with that is the bacon wouldn’t stay crisp in the chocolate spread and I hate limp bacon.
UT… you could make it super crisp then crush it into almost a powder and mix that into the chocolate spread so you’d have all the flavors of the chocolate and bacon but none of the limp bacon pieces.
I had a few requests for chocolate banana and while that’s an awesome combo I would not advise using fresh bananas in this mix.
I foresee them becoming soggy and turning. Yeah, I’m envisioning a big ol’ mess.
And for your booze freaks in the family (love you and love how your mind works!) you could so make Kahula and Bailey’s Irish cream flavored ones by mixing some a couple of teaspoons of it into the chocolate spread. Just be sure the spread isn’t too thin.
If it is, add some confectioner’s sugar to the mix to keep it as a spreadable consistency.
But wait… go beyond this recipe and venture out into other chocolate variations. FYI… Salted Chocolate Caramel is AHHHHHHH-Mazing! Whatever your flavor favorite it, make this… your tummy and your family will be happy!
For today I’m giving you Chocolate Fudge Filled, Chocolate Marshmallow Filled and Chocolate Peanut Butter Filled. Think of the dough as your canvas … now go create!Print
- 9 1/2 ounces all-purpose flour, approximately 2 cups
- 2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoon shortening
- 3/4 cup milk
- Egg wash: 1 egg mixed with 1 to 2 teaspoon water
- 1/4 cup hot water
- 1 1/2 teaspoon gelatin (unflavored)
- 3 1/2 cups confectioners’ sugar
- Candy sprinkles
- 1 can Sweetened Condensed Milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon chocolate extract
- 1/2 teaspoon espresso powder
- 1 tablespoon unsalted butter
- 1/2 cup Chocolate fudge filling
- 1/4 cup marshmallow fluff
- 1/4 cup crushed graham crackers
Peanut Butter Chocolate
- 1/2 cup Chocolate Fudge Filling
- 1/4 cup creamy peanut butter
- 2–3 tablespoon confectioners’ sugar
Make the Chocolate Filling
- Place the sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave on high for 1 minute. Let it rest for 30 seconds, stir. If it’s not completely smooth, heat in additional 15 second increments until smooth and creamy.
- Add in the butter, extract and espresso powder. Mix completely.
- Allow to cool to a soft, spreadable fudge consistency to make for easier spreading.
Make the Poptart Dough
- Preheat the oven to 350F, rack in the middle.Line 2 baking sheets with parchment paper. In a large mixing bowl combine the flour, baking powder and salt. Add the shortening and cut it into the flour mixture with a pastry cutter. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop.
- Knead the dough to form a ball. Divide in half and wrap each ball in plastic and chill for 1 hour. Remove one ball from the fridge leaving the other to chill. On a very lightly floured surface, roll the dough into a 12×10” rectangle. Cut into 8 5×3” rectangles. Place 4 rectangles about 1” apart on a baking sheet.
- For the Chocolate Fudge Filling, spoon 1-2 tablespoon of the chocolate spread over 4 of the rectangles spreading until it’s about 3/4” from the edges.
- For the Smores Filling, gently swirl the chocolate spread and fluff together in a bowl. You will want to see streaks of white. Don’t mix completely. Spoon 1-2 tablespoon of the chocolate spread over 4 of the rectangles spreading until it’s about 3/4” from the edges. Sprinkle on a teaspoon or two of the graham crackers.
- For Chocolate Peanut Butter Filling, spread 1 tablespoon of the chocolate spread over 4 of the rectangles spreading until it’s about 3/4” from the edges. In a small bowl mix together the peanut butter and confectioner’s sugar. Spread 2 teaspoon of mixture over top of the chocolate spread.
- Lightly brush the edges of the dough that does not the filling on it with the egg wash. Top each with a dough rectangle. Gently press the edges to seal then using the tines of a fork to double seal. Repeat with the other dough ball to make 2 full trays. Lightly brush with the egg wash mixture over the edges again. Using a toothpick, poke 4-6 holes in the top of the dough to allow for air to escape. Bake for 25 to 30 minutes or until golden brown. Remove to cooling tray to cool completely.
Make the Glaze
- Dissolve gelatin in hot water and mix until granules are dissolved. Mix gelatin mixture with confectioners’ sugar until smooth. Spread the icing on top and decorate with sprinkles. Store in a covered container
*Note you will have leftover Chocolate fudge filling. Store this in the fridge for other recipes. This is great in a sandwich cookie!
Keywords: homemade poptarts, chocolate fudge filling, chocolate pastries