Chocolate on chocolate, stuffed with chocolate. These triple chocolate pop tart pastries are a perfect treat for the ultimate chocolate lover. Plus, the chocolate dough just so happens to be gluten free.
These are TRIPLE CHOCOLATE pop tarts!!! (Or maybe quadruple… I lost count, to be honest). They’re probably the most chocolatey thing I’ve ever made… and with my track record, that’s saying something. 
If you love chocolate – these are the perfect dessert for you.
If you love pop tarts – these will blow your mind.
If you love both – try to refrain from eating your screen while you read this post.
You’ve been warned.
Can you tell that these chocolate pop tarts are REALLY EFFIN’ DELICIOUS? Because they are. Spectacularly so – as evidenced by my horrible overuse of all-caps and exclamation marks. I would apologise… but these little chocolate-packed pockets of deliciousness deserve it all.
Think I’m exaggerating? Think again.
The chocolate pie crust is gloriously buttery and flaky, with a slightly bitter cocoa undertone. It’s the jazzed-up version of my go-to gluten free pie crust, which I’ve used many times before.
The chocolate fudge filling is… pretty much what it says it is. Intensely chocolatey, so fudgy it’s actually gooey and pretty much every chocolate lover’s best dream ever.
The chocolate frosting adds another layer of chocolate deliciousness – it’s sweet and chocolatey and brings the whole dessert together.
Because there is no such thing as too much chocolate… we’ll add chocolate sprinkles. Because we can and it’s a really really good idea.
The pop tarts then bake in the oven for about 20 minutes. They’re going to smell amazing and, no, sticking your head in the oven probably isn’t a good idea. Once baked, they will be slightly puffed up and gloriously flaky. DA-YUM!
The chocolate frosting couldn’t be easier to make: just mix together powdered sugar and cocoa powder, and then slowly add water, 1/2 tablespoon at a time, until you reach the perfect consistency.
The perfect consistency in this case means that the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.
Then, just spoon a bit of the frosting onto each pop tart. If you want them to be extra pretty, direct the “flow” of frosting with a spoon. (Nothing like a bit of controlled spontaneous beauty, is there?)
A scattering of chocolate sprinkles (because there wasn’t enough chocolate in there already, duh), and we’re done! These TRIPLE chocolate pop tarts… they’re stunning. And glorious. And really, really delicious. Seriously, just look at them!
They are essentially chocolate on chocolate stuffed with chocolate… and with an additional sprinkling of chocolate for good measure. Now, what’s not to love about that?
Click here for the chocolate pie dough recipe.
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Triple Chocolate Pop Tart Pastries
- Total Time: 1 hour 55 minutes
- Yield: 8 pop tarts 1x
Description
Flaky homemade pie crust filled with rich chocolate fudge, topped with a decadent chocolate frosting. Perfect for a sweet treat!
Ingredients
For the chocolate fudge filling:
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/4 cup (50 g) white sugar
- 1/4 cup (60 ml) milk
- Pinch of salt
- 3 1/2 oz (100 g) dark chocolate, chopped, divided
- 1/3 stick (40 g) unsalted butter
For the chocolate pie dough (gluten-free):
- 1 1/2 cups (180 g) gluten-free 1-to-1 flour blend
- 3 tablespoons (20 g) unsweetened cocoa powder
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 4-5 tablespoons ice water
- 1 egg, beaten (for egg wash)
For the chocolate frosting:
- 1/2 cup (63 g) powdered sugar
- 1/8 cup (15 g) unsweetened cocoa powder
- Water, added 1/2 tablespoon at a time (about 2-2 1/2 tablespoons total)
- Chocolate sprinkles
Instructions
For the chocolate fudge filling:
- In a saucepan, mix together the cocoa powder, sugar, milk, salt, and half of the chopped chocolate. Heat over medium-low, stirring, until the chocolate has melted and you have a smooth mixture.
- Remove from heat and add the butter and the remaining chopped chocolate. Stir until both have melted and the mixture is glossy. Set aside — the filling will firm up slightly as it cools.
For the chocolate pie dough:
- Whisk together the gluten-free flour, cocoa powder, sugar, and salt in a large bowl.
- Add the cold cubed butter and rub into the flour mixture with your fingertips (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-size pieces remaining.
- Add ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pinched. Do not overwork.
- Shape into a flat disk, wrap in cling film, and refrigerate for at least 30 minutes (or up to 2 days).
Assembling the pop tarts:
- Preheat oven to 355°F (180°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to about 3 mm thick and cut out 3 x 4-inch rectangles. You should get 16 rectangles (makes 8 pop tarts).
- Brush the edges of half the rectangles with egg wash. Spoon a heaped tablespoon of the chocolate fudge filling into the centre of each. Spread slightly, leaving at least 3/4 inch around the edge.
- Prick the centres of the remaining 8 rectangles with a toothpick. Place these over the filling, seal the edges with your fingers, and crimp with a fork.
- Bake for about 20 minutes, until slightly puffed and flaky. Allow to cool slightly.
For the chocolate frosting:
- Mix together the powdered sugar and cocoa powder. Slowly add water 1/2 tablespoon at a time, whisking after each addition, until the frosting gently drips down the sides but still forms a generous layer on top of each pop tart.
Decorating:
- Spoon the frosting onto the slightly cooled pop tarts. If you want them extra pretty, direct the flow of frosting with a spoon. Scatter with chocolate sprinkles.
Storage:
- Keep in a closed container in a cool, dry place for 3–4 days.
Notes
Keep the butter for the dough as cold as possible — work fast and refrigerate if it starts to soften. The dough is more delicate than wheat-based pastry, so handle it gently when rolling and assembling. The frosting should drip gently down the sides but still form a generous layer on top — add water only 1/2 tablespoon at a time to get the right consistency.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Chocolate
- Cuisine: American
Frequently Asked Questions
What type of cocoa powder should I use for the chocolate pie crust?
You can use either unsweetened cocoa powder or Dutch-processed cocoa powder for the chocolate pie crust, depending on your preference for flavor.
How do I achieve a flaky texture for the gluten-free chocolate dough?
Make sure to keep your butter cold and incorporate it into the dry ingredients until the mixture resembles coarse crumbs, which helps create a flaky texture.
Can I substitute the chocolate fudge filling with a different flavor?
While the recipe is designed for a chocolate fudge filling, you could experiment with other flavors, but keep in mind that this will change the overall chocolate profile of the pop tarts.
My children said these pop tarts are delicious. These are better than the pop tarts from the store.