Hot Chocolate Pop Tarts

Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them.

This post has been created in collaboration with MIA chocolates. All opinions expressed in the post are my own… plus, there’s pop tarts – so read on. (For more information you can check out my Disclosure Policy.)

Close-up of a hot chocolate pop tart, broken in half, showing its fudgy chocolate centre and the fluffy marshmallow meringue.

It’s the season of hot chocolate, and I’m loving it. I mean, you could argue that I’m starting way too early – it is, after all, only mid October, but seriously… it’s hot chocolate. And everyone knows that there’s no such thing as too early or too much when it comes to hot chocolate.

It’s only right then, that we celebrate the wonder that is hot chocolate with… you guessed it, pop tarts! Hot chocolate pop tarts, obviously, because combining two of the best foods EVER into one is downright genius, if I do say so myself.

Overhead shot of hot chocolate pop tarts on a brown wooden table. A cup of hot chocolate with marshmallow is held in one hand, and a pop tart in the other. MIA chocolates in the lower left corner.

These wonderful pockets of chocolate deliciousness comprise three wonderful mouthwatering parts:

1) A buttery, flaky gluten free chocolate pie crust that will make you sigh and swoon – and it’s incredibly easy to make! It’s not overly sweet, to balance out the sugary sweetness of the filling and frosting, but it has a wonderful deep cocoa flavour that’s just… yum.

Hot chocolate pop tarts on a brown wooden table, with a cup of hot chocolate and MIA chocolates in the background.

2) The chocolate fudge filling is pretty much the most decadent chocolatey thing you could possibly imagine, made with the wonderful MIA chocolates, that lend it a wonderful depth of flavour.

So far, I’ve tried using the MIA candied orange, the MIA almond+coconut and the MIA coconut chocolate bars  in the filling, and… I honestly can’t decide which one I like best. This definitely calls for more taste testing, doesn’t it? Oh well, I guess I’ll simply have to make that sacrifice. Woe is me.

Close-up of a hot chocolate pop tart, broken in half, showing its fudgy chocolate centre and the fluffy marshmallow meringue.

3) Finally, the marshmallow meringue frosting (a.k.a. super duper fluffy Swiss meringue) completes this wonderful gluten free dessert and truly makes these pop tarts truly taste like hot chocolate.

I mean, you’ve got it all: the chocolate (in TWO DIFFERENT FORMS *highfive*) and the marshmallows on top. Because we like to go all out when it comes to chocolate, let’s use some chocolate sprinkles and chocolate shavings for good measure. Okay, now it’s perfect.

Overhead shot of hot chocolate pop tarts on a brown wooden table. A cup of hot chocolate with marshmallow is held with two hands.

These hot chocolate pop tarts are best enjoyed with a cup of hot chocolate. Predictable? Maybe. Absolutely brilliant? Undoubtedly.

Incidentally, it turns out that the marshmallow meringue I’ve used to frost the pop tarts makes an excellent substitute for real marshmallows! I’ve had a few tablespoons leftover, and let me tell you – plopping that marshmallow frosting into a cup of hot chocolate was the best idea I’ve had in a loooong while.

So there you have it, folks! Wickedly delicious hot chocolate pop tarts, made with the wonderful MIA chocolate bars, to celebrate the start of the cold season – when drinking what is basically pure chocolate three times a day is suddenly not frowned upon. (And if it is frowned upon… don’t tell me. Let me live in my blissful, chocolate-filled ignorance.)

Hot chocolate pop tarts on a brown wooden table, with a cup of hot chocolate next to them.

Hot Chocolate Pop Tarts (Gluten Free)

Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them.

Course Dessert
Cuisine Gluten Free
Keyword chocolate fudge filling, gluten free pie crust, homemade pop tarts recipe, hot chocolate pop tarts, how to make pop tarts, marshmallow meringue frosting
Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 pop tarts
Author Kat | The Loopy Whisk

Ingredients

For chocolate fudge filling:

  • 1/4 cup (30 g) cocoa powder
  • 1/4 cup (50 g) white sugar
  • 1/4 cup (60 mL) milk
  • pinch of salt
  • 3 1/2 oz (100 g) chopped dark chocolate, divided
  • 1/3 stick (40 g) unsalted butter

For chocolate pie dough:

  • 1 cup cold water
  • 2 tbsp apple cider vinegar
  • 2 cups (250 g) gluten free flour
  • 1/4 cup (25 g) coconut flour
  • 1/4 cup (30 g) cocoa powder
  • 1 tsp xanthan gum
  • 2 tbsp (25 g) white sugar
  • 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For marshmallow meringue frosting:

  • 2 egg whites
  • 3/8 cup (75 g) white sugar
  • 1/4 tsp cream of tartar

You will also need:

  • 1 egg, whisked for egg wash
  • chocolate sprinkles and chocolate shavings for decoration

Instructions

For chocolate fudge filling:

  1. In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

  2. Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

  3. Set aside. The chocolate fudge filling will firm up slightly while cooling.

For chocolate pie dough:

  1. In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

  2. Sift together the gluten free flour, coconut flour, cocoa powder, xanthan gum, salt and sugar.

  3. Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

  4. Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water.

    The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

  5. Shape the chocolate pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

Assembling the chocolate pop tarts:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  2. Roll out the chilled pie dough about 2 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).

  3. Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the chocolate fudge filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.
  4. Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.

  5. Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.

  6. Allow to cool slightly.

For marshmallow meringue frosting:

  1. Mix all the marshmallow meringue frosting ingredients in a heat-proof bowl, and set the bowl above a pot of simmering water.
  2. Heat the meringue mixture with constant stirring until it reaches 140 ºF (60 ºC) and the sugar has melted.
  3. Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
  4. Swirl a generous dollop of the marshmallow meringue on top of each pop tart, and decorate with chocolate shavings and sprinkles.

  5. Enjoy!

Storage:

  1. The hot chocolate pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.

Hot Chocolate Pop Tarts (Gluten Free) - [SPONSORED] Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them. Gluten free pie crust. Hot chocolate pie. Chocolate dessert recipe. Easy dessert recipe. Winter dessert. Christmas dessert. Homemade pop tarts. #glutenfree #chocolate Hot Chocolate Pop Tarts (Gluten Free) - [SPONSORED] Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them. Gluten free pie crust. Hot chocolate pie. Chocolate dessert recipe. Easy dessert recipe. Winter dessert. Christmas dessert. Homemade pop tarts. #glutenfree #chocolate Hot Chocolate Pop Tarts (Gluten Free) - [SPONSORED] Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! With a super flaky chocolate pie crust, a decadent chocolate fudge filling and a fluffy marshmallow meringue frosting, it’s impossible not to love them. Gluten free pie crust. Hot chocolate pie. Chocolate dessert recipe. Easy dessert recipe. Winter dessert. Christmas dessert. Homemade pop tarts. #glutenfree #chocolate

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