Giant Chocolate Fudge Poptart
Ingredients
Crust
- 2 cups of flour
- 2 tablespoons sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup of cold butter (if using salted, exclude the salt)
- 3-4 tablespoons of ice cold water
Filling
- 8 oz semi-sweet chocolate
- 1/2 cup milk
- 1/4 cup sugar
- 2 tablespoons butter
- 1 tablespoon vanilla
- pinch of salt
Frosting
- 1 tablespoon butter
- 2 tablespoons milk
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- Combine dry crust ingredients until well combined. Cube up butter and cut in until incorporated to the point where the mixture clumps in your hand, but pea-sized bits of butter can still be found. (do not overmix)
- Slowly add in your water but be sure the dough is not wet. Pour onto some wrap and clump/wrap it up and place in the fridge for at least 30 minutes.
- Once hydrated, pull out your crust, roll it out, and shape into two rectangles.
- Prepare filling. To begin, mix chocolate, milk, and sugar in a saucepan. Heat until sugar is dissolved.
- Add in butter and vanilla. Take off the heat, mix until butter is melted. Allow to cool (it will thicken as it does)
- Spread filling on one crust and cover with the other. Crimp edges and poke holes around the edges and a couple in the top crust over the filling.
- Place in freezer while the oven preheats to 400.
- Once the oven is preheated, put your poptart in and bake for 15-20 minutes.
- Mix all ingredients together to make frosting.
- Allow to cool and spread frosting all over it! Add sprinkles if you'd like.
- Enjoy!
Make Pie. Not War.
Comments
Post a Comment