Chocolate Candy Cane Pop Tarts
Overview
When I think of winter and the holidays, the first flavor combo that comes to mind is mint and chocolate. It is legit winter in every bite to me.
A little bit whimsical and a whole lot of chocolate, these Chocolate Candy Cane Pop Tarts have a pie crust type dough like the pop tarts I make here, but the filling is ALL winter. You can choose to make the crust from scratch, or if in a pinch, feel free to use your favorite ready made pie crust!
The filling is made with with cocoa powder + semi-sweet chocolate chips, heavy cream, and some sugar; creating a super fudge-y, creamy, decadent , and minty treat!
Makes enough filling + frosting for 10-12 tarts
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the dough
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See recipe here (can sub all purpose flour for spelt; also can use any pie crust recipe!)
For the filling
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1/4 cup cocoa powder
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1/4 cup granulated cane sugar
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1/8 tsp kosher salt
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1/4 cup heavy cream
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1/2 cup semi sweet chocolate chips
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3 tbsp unsalted butter
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2 candy canes, crushed
For the frosting (you may have some left over; just eat it with a spoon – ZERO JUDGEMENT HERE- or frost your favorite brownie recipe!)
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1/3 cup half and half (can sub light cream + milk or use whole milk)
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5 tbsp unsalted butter
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3/4 cups granulated sugar
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1 cup semi sweet chocolate chips
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1/2 tsp peppermint extract
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Crushed candy canes for decoration
*Etc needed: Egg + 1 tbsp of water for egg wash pre baking.
Method
Make your dough per the recipe instructions here. Or, cut ready made pie crust into rectangles and put in the fridge to chill while you make the filling. Preheat the oven to 350 degrees.
For the filling, combine the cocoa powder, sugar, salt, and cream in a small saucepan over medium heat. Whisk until the mixture is smooth and sugar is dissolved. Remove from the heat, add the semi-sweet chips and stir until the morsels are combined and melted. Next, add the butter, and stir until fully incorporated. The mixture will firm up as it sits.
Next, assemble the pop tarts. Remove the dough from the fridge. Place a heaping tbsp in the middle of half of the pastries. Place another pastry on top of the filling, and crimp the sides together either with your fingers or a fork.
Brush each pastry with a little egg wash and prick the top of the pastries with a fork a few times. Bake for 20-25 minutes until golden brown.
While the pastries are baking, make your frosting. In a small saucepan, combine the half and half, butter, and sugar. Bring to a boil, then remove from the heat. Add in the chocolate chips and the peppermint extract. Stir until combined.
When the pastries are done, allow to cool slightly and then frost them. Sprinkle the top of each pastry with crushed candy canes. Allow to cool completely before eating. The frosting will set and the filling will cool. Store in an airtight container for up to 3 days.
Chocolate Candy Cane Pop Tarts
Ingredients
- Dough 1 C spelt flour, 1 C AP flour, 1/4 C sugar, 3 tbsp + extra heavy cream, 1 large egg, 1/2 C (1 stick) unsalted butter (softened)
- Filling 1/4 cup cocoa powder, 1/4 cup granulated cane sugar, 1/8 tsp kosher salt, 1/4 cup heavy cream, 1/2 cup semi sweet chocolate chips, 3 tbsp unsalted butter, 2 candy canes (crushed)
- Frosting 1/3 cup half and half (can sub light cream + milk or use whole milk), 5 tbsp unsalted butter, 3/4 cups granulated sugar, 1 cup semi sweet chocolate chips, 1/2 tsp peppermint extract, Crushed candy canes for decoration There may be some frosting leftover so grab a spoon!
Instructions
- Make your dough per the recipe instructions here. Or, cut ready made pie crust into rectangles and put in the fridge to chill while you make the filling. Preheat the oven to 350 degrees.
- For the filling, combine the cocoa powder, sugar, salt, and cream in a small saucepan over medium heat. Whisk until the mixture is smooth and sugar is dissolved. Remove from the heat, add the semi-sweet chips and stir until the morsels are combined and melted. Next, add the butter, and stir until fully incorporated. The mixture will firm up as it sits.
- Next, assemble the pop tarts. Remove the dough from the fridge. Place a heaping tbsp in the middle of half of the pastries. Place another pastry on top of the filling, and crimp the sides together either with your fingers or a fork.
- Brush each pastry with a little egg wash and prick the top of the pastries with a fork a few times. Bake for 20-25 minutes until golden brown.
- While the pastries are baking, make your frosting. In a small saucepan, combine the half and half, butter, and sugar. Bring to a boil, then remove from the heat. Add in the chocolate chips and the peppermint extract. Stir until combined.
- When the pastries are done, allow to cool slightly and then frost them. Sprinkle the top of each pastry with crushed candy canes. Allow to cool completely before eating. The frosting will set and the filling will cool. Store in an airtight container for up to 3 days.
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