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Frosted Chocolate Fudge Pop Tart Bars. Homemade and delicious chocolate fudge sauce sandwiched between two layers of chocolate sugar cookie dough, baked until flaky, and finished with a sweet milk chocolate frosting. These easy-to-make pop-tart bars are sweet, salty, very fudgy, and heavy on the chocolate. Finish with a sprinkle of pretzel salt or course pearl sugar for that classic “pop tart” look. Every chocolatey bar is so delicious. Some might even say they’re addictive!
You guys! How sticking cute, fun, and delicious do these bars look and sound. Chocolate fudge pop tarts will always hold a special spot in my memories. I didn’t eat a lot of them growing up, but on the rare occasion when we had them in the house, I remember each pop tart being such a treat.
We’d eat them straight out of the package. But, when we had a few extra minutes, I remember a toasted warm chocolate fudge pop tart being the BEST thing ever.
Pop those guys in the toaster and eat ’em hot. I mean, so delicious.
I made homemade chocolate fudge pop tarts years ago, but while that recipe is delicious, it’s more tedious and time-consuming than I would like.
Last year I made a giant strawberry pop tart and that recipe lead me to create these pop tart bars. Essentially the same thing, just formed into a bar instead of a tart.
The directions may seem lengthy, but I promise, the bars are easier than you’d thing to make and they’re worth all the effort. I can’t get over how delicious these are! We just love them.
Here Are The Steps
Step 1: make the fudge sauce
This is my go-to fudge sauce. A mix of mini chocolate chips, cocoa powder, milk, and vanilla. I like to simmer the milk on the stove until it’s very steamy, then pour the hot milk over the chocolate and whisk everything until all the chocolate is melted.
Then mix in some butter and vanilla.
Step 2: the cookie dough
Now, the chocolate sugar cookie dough. This is very basic, butter beaten together with sugar, egg, and vanilla.
Then mix in flour, unsweetened cocoa powder, and a pinch of salt.
Step 3: assemble
Take the chocolate cookie dough and divide it in half. Press half the dough down into a 9×9 inch square baking dish fitted with parchment paper.
Take the remaining dough and use a rolling pin to roll it out into a square that’s just larger than a 9×9 inch square. To help guide you, trace the outline of the 9×9-inch baking dish onto a sheet of parchment paper. Now roll the dough out on the parchment to just past the edges of the outline. Set this aside for a quick minute.
Spread the fudge sauce over the dough in the baking dish. Now invert the reserved sheet of dough over the fudge filling, trimming as needed to fit the dough in the pan.
I like to chill the bars just to ensure they bake up nicely. 15 minutes in the freezer is perfect!
Then you can bake, bake, bake!
Step 4: the frosting
While the bars are cooling, make the frosting.
The frosting is a mix of powdered sugar, cocoa powder, vanilla, and melted milk chocolate. Simple ingredients that when combined together are so very delicious.
If you’d like a shiny, glossy finish to your pop tart bars, use a couple of teaspoons of meringue powder. Using meringue powder will give your frosting shine. It helps it to nicely set up and dry so that the frosting doesn’t smudge when touched. This step is completely optional though, it’s certainly not required.
Frost the bars and let the frosting stiffen for a few minutes, then sprinkle with pretzel salt or coarse pearl sugar. It’s delish and adds a salty crunch with every bite.
Let them harden or enjoy them right away, so yummy! Each bar is flaky and extra fudgy. Everyone loves these!
Looking for other homemade versions of childhood favorites? Try some of these.
Homemade Chocolate Fudge Pop Tarts
Healthier Homemade Somoas Cookies
Homemade Frosted Brown Sugar Cinnamon Pop Tarts
Giant Frosted Strawberry Pop-Tart
Lastly, if you make these Frosted Chocolate Fudge Pop-Tart Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Fudge Pop Tart Bars
Servings: 16 bars
Calories Per Serving: 662 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Fudge Sauce
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whole milk or heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon salted butter, cubed
- 2 teaspoons vanilla extract
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoons salt
Frosting
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3.2 ounces dark or milk chocolate, melted
- coarse salt or sugar, for sprinkling
Instructions
- 1. To make the filling. Combine the chocolate and cocoa powder in a bowl. Heat the milk in a pot set over medium heat until steaming, about 5 minutes. Pour the hot milk over the chocolate and whisk until the chocolate is melted. Whisk in the butter and vanilla. Set aside. 2. To make the cookie dough. In a bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour, cocoa powder, and salt, beating until just combined. 3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. 4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9x9 inch baking dish out on a sheet of parchment paper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.5. Evenly spread the chocolate fudge over the dough in the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough. See photos above. 6. Freeze the bars for 15 minutes. Bake foer 40 - 45 minutes, until just set in the center. Let cool. 7. To make the frosting. In a bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons of additional water.8. Spread the frosting over the pop-tart. Let set a few minutes, then top with salt/sugar. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.
Chocolate decadence. Tieghan, thank you for this recipe. It was created with love. Serving these bars warm is key for me. The chocolate fudge center gently warmed is sublime layered between the chocolate cookie like layers. I sprinkled these with Maldon sea salt which creates a nice balance. Oh my word. Thank you again for your beautiful website and creativity.
Yay!! Thank you so much! Love to hear that this recipe was enjoyed, thanks for giving it a try! xT
Save yourself the effort and just make brownies.
These look so good in the picture but the end result is just so/so.
Hi there,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
These were both fun and delicious to make! They’re incredibly rich, so they’ve helped me pace myself by eating smaller pieces.
For a better presentation next time, I’d suggest baking them the night before and letting them sit overnight to firm up. Cutting into them too soon caused the fudge layer to ooze out (I waited only <2 hours which wasn't long enough). Then, make the frosting the next morning and let it settle a couple more hours before cutting. Doing it all at once like I did still worked out fine, it just wasn't really picture-perfect, but still tasted so yummy.
Overall, they were a perfect 10/10 in taste!
I'll just keep portion sizes smaller next time because of how sweet they are.
Hi Angela,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love to hear that it turned out well for you! xT
These are just too much. Way too sweet and chocolaty.
Hi Melissa,
So sorry to hear this recipe was not for you, please let me know if there is anything that I can help with! Xx
fun to make and decadently yummy – thanks so much!
Hi Jessie,
Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! Happy Saturday! Xx
My husband loved these. They are super rich, the salt really evens out the sweet. What a treat!
Hi Kinzie,
Thanks so much for trying these bars, love to hear that your husband enjoyed them:) Have a great weekend! xT
Did you use two different kinds of cocoa powder? In your video, it looked like cocoa powder and then espresso powder added separately, but the recipe only says cocoa powder.
Hi Farrah,
So sorry, for which step are you referring to? You are going to use cocoa powder in step 1 for the fudge sauce, step 2 for the dough, and then step 7 for the frosting. Please let me know how I can help! xT
I noticed this too – it was while making the dough – they were added consecutively.
Just made this and it’s delicious. And my whole house smells amazing!!!
Love to hear this Sarah! Thanks a lot for trying this recipe and sharing your feedback! xT
Chocolate, chocolate, chocolate – I’m in! They look so very good. Xx
Lol thanks so much Kelly-Jane!! Let me know if you give these a try! xT
Looks yummy, can’t wait to make it! But you might want to your team to change “pepper to “paper”.
4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment pepper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.
Hi Kristine,
Thanks so much for pointing this out!! Let me know if you give this recipe a try, I hope you love it! xT
I hope this inspires you to make a brown sugar version. Cannot wait to try these.
Thanks so much Casey!! I have the brown sugar version in pop tarts, just not the bars yet!
https://www.halfbakedharvest.com/homemade-frosted-brown-sugar-cinnamon-pop-tarts/
Let me know if you give the recipe a try! xT
It says “see photos above” but there aren’t any photos of that part of the process…?
Fudge pop tarts were my fave as a kid! Could I replace granulated sugar with coconut sugar? Also wondering if this would freeze well? Can’t wait to try this!
Hey Lorelei,
Yes, the coconut sugar should work nicely for you and yes you can freeze them. I hope you love this recipe! xT
I would love to try these but would like to make a vanilla dough. If I leave out the cocoa powder what changes do I need to make?
Hi Maureen,
So sorry, I have never tried that with this recipe so I don’t know if it’s possible. Please let me know if I can help in any other way! xT