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 ‘n 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 simple chocolate spread or mix it up with some chocolate hazelnut spread however… Yes, there’s a however here. I wanted to push the limits. I went with Chocolate Marshmallow (ohhhhhhhhhhhh.. you can drool a bit now) andddddddddddddd *giggle* Chocolate Peanut Butter (I know, right!!)
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. Hey I grew up eating them (well okay mostly the generic version as we couldn’t afford the real brad but those generic ones were pretty tasty) however since I can cook and bake I had to make my own. Plus they aren’t exactly cheap. I mean $4+ for a box. Please, I can do better than that!
Now I’d like to say Mr. Fantabulous loved these however full disclosure here (c’mere and lean in as I have to whisper this) 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. I know, he’s weird but he’s sexy as hell so I’ll let it slide *wink*
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. BUT… 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 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 Cream 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 tsp baking powder
- 3/4 tsp kosher salt
- 6 Tbl shortening
- 3/4 cup milk
- Egg wash: 1 egg mixed with 1 to 2 tsp water
- 1/4 cup hot water
- 1 1/2 tsp gelatin (unflavored)
- 3 1/2 cups confectioners’ sugar
- Candy sprinkles
Option Filling 1
Option Filling 2
- 1/2 cup Chocolate Spread
- 1/4 cup marshmallow fluff
Option Filling 3
- 1/2 cup chocolate spread
- 1/4 cup creamy peanut butter
- 2–3 Tbl confectioners’ sugar
- 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 Option Filling #1, spoon 1-2 Tbl of the chocolate spread over 4 of the rectangles spreading until it’s about 3/4” from the edges.
- For Option Filling #2, 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 Tbl of the chocolate spread over 4 of the rectangles spreading until it’s about 3/4” from the edges.
- For Option Filling #3, spread 1 Tbl 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 tsp 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.
- Once the pop tarts are cooled, 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