- 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!