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

1. 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)
2. 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. 
3. Once hydrated, pull out your crust, roll it out, and shape into two rectangles.
4. Prepare filling. To begin, mix chocolate, milk, and sugar in a saucepan. Heat until sugar is dissolved. 
5. Add in butter and vanilla. Take off the heat, mix until butter is melted. Allow to cool (it will thicken as it does)
6. 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. 
7. Place in freezer while the oven preheats to 400.
8. Once the oven is preheated, put your poptart in and bake for 15-20 minutes. 
9. Mix all ingredients together to make frosting.
10. Allow to cool and spread frosting all over it! Add sprinkles if you'd like.
11. Enjoy!

Make Pie. Not War.