Frosted Chocolate Fudge Pop Tart Bars Recipe

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Frosted chocolate-fudge pop tarts. Delicious homemade chocolate fudge sauce between two layers of chocolate sugar cookie dough, baked till flaky, and topped with sweet milk chocolate frosting. Easy-to-make pop-tart bars are sweet, salty, fudgy, and chocolate-heavy.  


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Frosted Chocolate Fudge Pop Tart Bars Recipe

– FUDGE SAUCE – 1/4 cup unsweetened cocoa powder – 2/3 cup whole milk or heavy cream – 1 1/2 cups semi-sweet chocolate chip – 1 tablespoon salted butter, cubed – 2 teaspoons vanilla extract – COOKIE DOUGH – 2 sticks (1 cup) salted butter – 1 cup granulated sugar – 1 egg – 1 tablespoon vanilla extract – 2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1/2 teaspoons salt – FROSTING – 2 cups powdered sugar – 2 tablespoons unsweetened cocoa powder – 1 tablespoon vanilla extract – 3.2 ounces dark or milk chocolate, melted – Coarse salt or sugar, for sprinkling

Make filling. Mix cocoa powder and chocolate in a bowl. Steam milk in a pot over medium heat for 5 minutes. Whisk the chocolate with hot milk until melted. 

Step 1

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Whisk in butter and vanilla. Set aside. Making cookie dough. Mix butter and sugar in a bowl with an electric mixer until light and creamy.  

Step 2

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Beat in egg and vanilla. Beat in flour, cocoa powder, and salt until just blended. Heat the oven to 350°F. In a 9x9 inch baking dish, place parchment paper.  

Step 3

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Cut dough in half. Press half the dough into the baking dish. Trace the 9x9 baking dish on parchment paper. Roll the leftover dough just past the marked square. Set aside. 

Step 4

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Spread chocolate fudge evenly over baking dish dough. Invert and carefully press the reserved dough square over the filling. Remove extra dough. Photos above. 

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The bars should be frozen for 15 minutes. Bake till just set in the centre, 40–45 minutes. Let chill. 

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Make frosting. Mix powdered sugar, cocoa powder, vanilla, and 3 tablespoons water in a bowl until smooth. Mix in melted chocolate. Adding 1-2 tablespoons of water thins thick frosting. 

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Cover the pop-tart with icing. Set for a few minutes, then add salt/sugar, dry, and cut into bars. At room temperature, serve or store in an airtight jar for 3 days. 

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