These homemade hot fudge sundae pop tarts earn a permanent spot in my weekend rotation because they turn a childhood treat into something that actually tastes like a sundae, all from one bowl of dough and one pan of fudge.
The pastry is a simple, forgiving pie dough that bakes up crisp and buttery, and the filling is a real stovetop hot fudge that thickens in about five minutes. You glaze them while they are still a little warm so the vanilla icing settles into every crack.
They are messy in the best way, they freeze beautifully, and kids and grown-ups both go quiet after the first bite. If you have never made a pop tart from scratch, this is the one to start with.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (313g) all-purpose flour
Spoon the flour into the cup and level it off, or the dough will be dry. A 1-to-1 gluten-free baking blend works as a swap if you keep it cold before rolling.
1 cup (227g) cold unsalted butter, cut into small cubes
Cold butter is what makes the layers flake. If you are out, use the same weight of cold shortening, though the flavor will be a bit less rich.
1/2 teaspoon fine sea salt
Fine salt dissolves evenly into the dough; skip the flaky kind here. Kosher salt works if you use a scant half teaspoon.
6 to 8 tablespoons ice water
Add it one tablespoon at a time and stop as soon as the dough holds together. A splash of cold milk gives a slightly softer, more tender crust.
1 cup (170g) semisweet chocolate chips
Semisweet keeps the fudge from being too sweet next to the glaze. Chopped dark chocolate or a 60 percent bar chopped fine both melt beautifully.
1/2 cup (120ml) heavy cream
This is what makes the fudge glossy and pourable. Full-fat canned coconut milk is the closest dairy-free substitute.
2 tablespoons (28g) unsalted butter, for the fudge
Stir it in off the heat so the fudge stays shiny. Salted butter works too; just skip the pinch of salt in the pan.
1 1/4 cups (150g) powdered sugar
Sift it first so the glaze is lump-free. If you only have granulated sugar, pulse it in a blender until fine.
2 to 3 tablespoons whole milk, for the glaze
Add a little at a time until the glaze ribbons off the spoon. Any milk works, and a few drops of vanilla extract are a nice touch.
1/4 cup rainbow sprinkles
Use the long jimmies rather than the hard little balls, which roll right off. Freeze-dried strawberry bits are a fun swap.
6 maraschino cherries, drained
Pat them dry on paper towel so the juice does not bleed into the glaze. Candied cherries or a fresh raspberry work in a pinch.
1 large egg beaten with 1 tablespoon water, for sealing
This egg wash glues the edges shut so the fudge stays inside. Melted butter brushed on the edges does the same job.
Tips & Tricks
Keep everything cold
Chill the dough for 30 minutes before rolling, and work quickly so the butter never softens into the flour.
Do not overfill
Two level tablespoons of fudge per tart is plenty; more than that and the seams blow open in the oven.
Seal the edges twice
Press with a fork, then pinch with your fingers, because a loose seam means a fudge leak.
Glaze when barely warm
Icing on a hot tart slides right off, so wait about 10 minutes after baking.
Pro Tips
Step-by-Step Instructions
1. Make the pastry dough
Whisk the flour and salt, then cut in the cold butter with your fingertips or a pastry blender until the pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds when squeezed.
2. Chill the dough
Flatten the dough into two discs, wrap them, and refrigerate for at least 30 minutes at 40F (4C). Cold dough rolls without sticking and bakes flakier.
3. Cook the hot fudge
Warm the cream in a small saucepan over medium heat until it just steams, about 2 minutes at 200F (93C); small bubbles should ring the edge but it should not boil. Pull it off the heat, add the chocolate chips and let them sit for 1 minute, then stir in the butter and a pinch of salt until glossy and thick enough to coat a spoon.
4. Roll and cut
Roll each dough disc on a floured surface to about 1/8 inch (3mm) thick. Cut into 12 rectangles about 3 by 4 inches, re-rolling scraps once.
5. Fill and seal
Spoon 2 level tablespoons of cooled fudge onto 6 rectangles, leaving a 1/2-inch border. Brush the border with egg wash, top with a second rectangle, and crimp the edges with a fork.
6. Chill before baking
Place the tarts on a parchment-lined sheet and freeze for 10 minutes while the oven heats. Poke three small vents in each top with a toothpick.
7. Bake until golden
Bake at 375F (190C) for 22 to 25 minutes, until the edges are golden brown and the tops look dry and set. The filling should be bubbling at the vents; let them cool on the pan for 10 minutes.
8. Glaze and finish
Whisk the powdered sugar with milk until pourable, spread over the barely warm tarts, and scatter on sprinkles while the glaze is wet. Top each with a cherry just before serving.
Delicious Variations
Banana split style
Tuck two thin banana slices under the fudge before sealing and finish with chopped peanuts.
Peanut butter fudge
Swirl 2 tablespoons of creamy peanut butter into the warm fudge for a chocolate-peanut butter filling.
Strawberry sundae
Swap half the fudge for thick strawberry jam and drizzle the glaze with a little freeze-dried strawberry powder.
How to Store Homemade Hot Fudge Sundae Pop Tarts
Refrigerator
Store cooled tarts in an airtight container in the fridge for up to 4 days; the glaze stays best if you add sprinkles fresh.
Freezer
Freeze baked, unglazed tarts wrapped individually for up to 2 months, then glaze after reheating.
Reheating
Reheat in a toaster or 350F (175C) oven for 3 to 5 minutes until the filling is warm and the crust crisp again.
Frequently Asked Questions
Q: Can I use store-bought pie crust for these pop tarts?
Yes, refrigerated pie crust works and cuts the prep to about 10 minutes. Roll it slightly thinner than it comes in the package so the tarts bake crisp, and keep the filling to 2 tablespoons per tart.
Q: Why did my pop tarts leak fudge in the oven?
The seams were not sealed tightly or the tarts were overfilled. Brush the border with egg wash, press with a fork, and use no more than 2 level tablespoons of fudge per tart.
Q: How do I know when the pop tarts are done?
The edges should be golden brown and the filling bubbling at the vents, about 22 to 25 minutes at 375F (190C). If the tops still look shiny and pale, give them 3 more minutes.
Q: Can I make the fudge filling ahead of time?
Yes, the fudge can be made up to 5 days ahead and kept covered in the fridge. Warm it gently until it is spoonable but not hot before filling the tarts.
Q: Are these pop tarts best served warm or cold?
Warm is best, because the fudge turns soft and gooey again. Let them cool 10 minutes after baking, or reheat a room-temperature one in the toaster for about 90 seconds.
Give these a try on your next slow morning and let the kids do the sprinkles. Cook it your way, and tell me how it went.
Homemade Hot Fudge Sundae Pop Tarts
Homemade hot fudge sundae pop tarts: flaky pastry filled with gooey chocolate fudge, topped with vanilla glaze, sprinkles and a cherry. So fun and easy.
🧂 Ingredients
- 2 1/2 cups (313g) all-purpose flour
- 1 cup (227g) cold unsalted butter, cut into small cubes
- 1/2 teaspoon fine sea salt
- 6 to 8 tablespoons ice water
- 1 cup (170g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (28g) unsalted butter, for the fudge
- 1 1/4 cups (150g) powdered sugar
- 2 to 3 tablespoons whole milk, for the glaze
- 1/4 cup rainbow sprinkles
- 6 maraschino cherries, drained
- 1 large egg beaten with 1 tablespoon water, for sealing
📋 Instructions
- 1Make the pastry dough — Whisk the flour and salt, then cut in the cold butter with your fingertips or a pastry blender until the pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds when squeezed.
- 2Chill the dough — Flatten the dough into two discs, wrap them, and refrigerate for at least 30 minutes at 40F (4C). Cold dough rolls without sticking and bakes flakier.
- 3Cook the hot fudge — Warm the cream in a small saucepan over medium heat until it just steams, about 2 minutes at 200F (93C); small bubbles should ring the edge but it should not boil. Pull it off the heat, add the chocolate chips and let them sit for 1 minute, then stir in the butter and a pinch of salt until glossy and thick enough to coat a spoon.
- 4Roll and cut — Roll each dough disc on a floured surface to about 1/8 inch (3mm) thick. Cut into 12 rectangles about 3 by 4 inches, re-rolling scraps once.
- 5Fill and seal — Spoon 2 level tablespoons of cooled fudge onto 6 rectangles, leaving a 1/2-inch border. Brush the border with egg wash, top with a second rectangle, and crimp the edges with a fork.
- 6Chill before baking — Place the tarts on a parchment-lined sheet and freeze for 10 minutes while the oven heats. Poke three small vents in each top with a toothpick.
- 7Bake until golden — Bake at 375F (190C) for 22 to 25 minutes, until the edges are golden brown and the tops look dry and set. The filling should be bubbling at the vents; let them cool on the pan for 10 minutes.
- 8Glaze and finish — Whisk the powdered sugar with milk until pourable, spread over the barely warm tarts, and scatter on sprinkles while the glaze is wet. Top each with a cherry just before serving.
Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.
