FUDGE POP TARTS HOW TO

We used an egg wash and pressed edges together, so there was a tight seal before baking them. Spread frosting onto cooled pop tarts and allow it to sit for 10 minutes before decorating with sprinkles or sugar.Ī couple of things about this recipe: sealing the dough is super important.While the chocolate pop tarts cool, make the frosting.Refrigerate the filled pop tarts for 10 minutes, then bake for 10 minutes.Fold the rectangle in half and crimp the edges with a fork to seal.Cut the dough into 4 ½' x 3 ½' rectangles and top with a tablespoon of the fudge filling.

Make the dough and roll it to ⅛ inch thickness.Begin by preparing the fudge filling, so it has time to cool and thicken.These chocolate pop tarts are pretty tasty, but since we've cut out all the preservatives found in store-bought pop tarts, they taste best when eaten within 24 hours.īoth the dough and the fudge filling can be made and refrigerated for three days ahead, so it's easy to make the dough and then bake fresh a few mornings in a row. So we made a couple of our own tweaks and came up with another version. And it looked like a lot of minor modifications from her base recipe over the years. The oldest recipe that I saw was from Half Baked Harvest. I found a few chocolate pop tart recipes, but they all were quite similar: a chocolate puff pastry with a bit of fudge filling and topped with a chocolate royal icing.

FUDGE POP TARTS HOW TO

So I started looking online to see what the options are out there for how to make pop tarts at home that I could take with me. We all know there is nothing good for you with a store-bought pop tart. I'm a heavy-duty traveler, and I find myself eating pop tarts a lot. Now I'm not talking about a chocolate bar, but a regular breakfast just tweaked to have some chocolate in it. If I could, I would scream to the world that chocolate can be included in any meal because I'm a big fan of chocolate for breakfast. Who says you can't have chocolate for breakfast? 21-01239.On a Quest for Easy Homemade Chocolate Poptarts District Court, Central District of Illinois, No.

The case is Reinitz v Kellogg Sales Co, U.S. Kellogg and its lawyers did not immediately respond to requests for comment.Īt least three federal judges in Illinois and New York have this year dismissed lawsuits filed by Sheehan claiming that Kellogg did not use enough strawberries in its frosted or unfrosted Strawberry Pop-Tarts. He said on Friday he is reviewing Shadid's decision and has not decided how to proceed. Reinitz's lawyer Spencer Sheehan has filed many lawsuits concerning the content of various foods.

They also said 'fudge' referred to the Pop-Tarts' flavor, and that a reasonable consumer 'would interpret it to mean that the product tastes like chocolate (which it does).' In seeking a dismissal, lawyers for Kellogg said milk and butter were not the 'defining ingredients' of fudge. Reinitz, of Chatsworth, Illinois, said she would not have bought the Pop-Tarts or would have paid less for them had she known they contained no milk and butter, or milkfat, which she called 'essential to fudge.'īut the judge said Reinitz failed to show that reasonable consumers would expect fudge to contain milkfat, or that 'a chocolate-tasting fudge product made from oils and whey would mislead a reasonable consumer.' District Judge James Shadid in Peoria, Illinois, rejected plaintiff Roberta Reinitz's claim that Kellogg's labeling, including an image showing a chunk of fudge, violated federal and state consumer protection laws.

Fudge pop tarts