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Chocolate Toaster Pastries | kickassbaker.com #poptarts #homemade #madefromscratch #chocolate #toasterpastries #pastries #breakfast

Chocolate Pop Tart Recipe

These chocolate toaster pastries, also known as homemade Chocolate Pop Tarts, are so tasty with a flaky crust and just the right amount of chocolate and sweetness to make them acceptable enough for breakfast.
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Course: All Recipes, Breakfast, Dessert, Snacks
Cuisine: American
Servings: 8 servings
Calories: 442kcal


Chocolate Filling

  • 1 ½ cups semisweet chocolate chips
  • 4 tablespoons unsalted butter
  • 2 cups powdered sugar
  • 4 tablespoons warm milk

Pastry Dough

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • 1 large egg room temperature
  • 3 tablespoons milk

Egg Wash

  • 1 large egg room temperature
  • 1 tablespoon milk


Make the Chocolate Filling:

  • In a heavy 1-quart saucepan over low heat, cook the chocolate chips and the butter until the mixture is melted and smooth.  Stir in the powdered sugar followed by the milk. Set aside

Make the Pastry:

  • Line a baking sheet with parchment paper or silicone mat. Set aside. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it. In a small bowl, whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. If the dough looks very dry or crumbly and is not holding together at all, add a splash more of milk. Turn the dough out onto a floured surface and knead briefly, if necessary, until the dough comes together. Using a very sharp knife or bench scraper, divide the dough in half. Place one half aside. Flour your surface and rolling pin to be sure the dough does not stick. With the rolling pin, roll out one piece of the dough to about ⅛-inch thick and into a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9x12 inches. Cut the sheet of dough into six to nine 3x4-inch rectangles. Using a spatula, transfer the rectangles to prepared baking sheet
  • In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg wash on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges. With the second half of the dough, roll it out and cut it in the exact same manner as you did the first, being sure the rectangles are evenly sized. One at a time, place a second rectangle of dough on top of the assembled ones on your baking sheet. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape. Refrigerate the pan with the pastries, uncovered, for 30 minutes. With 10 minutes remaining in the chilling time, preheat the oven to 350 degrees F
  • Bake the pastries for 25 to 30 minutes, or until lightly browned. Cool them completely. Warm the leftover chocolate filling in the saucepan over low heat until it loosens and becomes spreadable. Ice the top of each pastry and serve


  • After you divide the dough in half, you can wrap each half in plastic wrap and refrigerate for up to 2 days. If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out and continuing with the instructions above
  • Store pastries in an airtight container at room temperature for up to one week. Warm in the toaster oven or microwave before serving
  • Recipe adapted from Brown Eyed Baker


Calories: 442kcal | Carbohydrates: 46.4g | Protein: 4.7g | Fat: 26.9g | Saturated Fat: 16.3g | Cholesterol: 109.2mg | Sodium: 280.4mg | Fiber: 0.8g | Sugar: 24.8g
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