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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Homemade Chocolate Fudge Poptarts   
    Categories: Pastry, Chocolate, Snacks   
         Yield: 16 pop tarts   
      
   MMMMM-----------------CHOCOLATE FUGE 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 Cold salted butter; 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 - 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 tablespoon at a time until the dough   
     comes together and forms a ball. If the dough feels dry,   
     add 1-2 tablespoons additional water.   
      
     Turn the dough out onto a floured surface. Roll out into   
     a 1/8" thickness. Cut the dough into rectangles, about   
     4" X 3". Place a tablespoon 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 @ 400ºF/205ºC.   
      
     Bake the pop tarts for 15-20 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 tablespoons water until smooth. Stir in the melted   
     chocolate. If your frosting is too thick, thin with 1-2   
     tablespoons 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.   
      
     Author: Tieghan Gerard   
      
     RECIPE FROM: https://www.halfbakedharvest.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
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