Mini Chocolate Fudge Pop-Tarts

Ingredients:

CHOCOLATE FUDGE FILLING:

1. 1/4 cup unsweetened cocoa powder
2. 2/3 cup whole milk or heavy cream
3. 1 1/2 cups semi-sweet chocolate chips
4. 2 tablespoons salted butter, cubed
5. 2 teaspoons vanilla extract

DOUGH:

1. 135g of discard starter
2. 2 1/4 cups bread or all-purpose flour
3. 1/4 cup unsweetened cocoa powder
4. 1 tablespoon granulated sugar
5. 2 sticks (1 cup) cold salted butter, cut into
6. 1/2 inch pieces
7. 1 egg, beaten, for brushing

FROSTING:

1. 2 cups powdered sugar
2. 2 tablespoons unsweetened cocoa powder
3. 1 tablespoon vanilla extract
4. 1/4 cup of milk
5. 4 tbs of salted butter

Instructions:

Filling:

1. In a small saucepan, stir together the cocoa powder, milk, and 3/4 cup chocolate chips.
2. Set over medium heat and cook, stirring, for 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly.
3. Remove from heat, stir in the remaining 3/4 cup chocolate chips, butter, and vanilla until smooth.
4. Transfer to the fridge to cool and thicken, at least 30 minutes.

Dough:

1. In a food processor, combine the flour, cocoa powder, sugar, and butter. (can do by hand, just takes longer).
2. Pulse until the mix clumps together to form pea-size balls.
3. Add discard. (If the dough feels too wet, add a small amount of flour at a time. If the dough is too dry, add small amounts of cold water.)
4. Lightly flour workspace.
5. Roll out into a 1/8-inch thickness.
6. Cut the dough into rectangles.
7. Place a tablespoon of the chilled chocolate fudge on one of the rectangles, leaving a 1/4 inch border.
8. Brush the edges with the beaten egg.
9. Lay another rectangle over the filling and seal the edges by crimping with the back of a fork.
10. Repeat until you've used all the dough; you will have leftover fudge.
11. Place the Pop-Tarts on parchment-lined baking sheets.
12. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.

Bake:

1. Preheat the oven to 400 degrees F. Bake the Pop-Tarts for 15-20 minutes. The Pop-Tarts will still leak a little.
2. Cool completely before frosting.

Frosting:

1. In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla, and milk until smooth.
2. Stir in the melted butter. (If your frosting is too thick, thin with 1-2 tablespoons additional milk.)
3. Spoon a thin layer of the frosting on top of the cooled Pop-Tarts. Allow frosting to harden for 10 minutes.
4. Sprinkle with coarse sugar or salt.
5. Place on a baking sheet and allow the Pop-Tarts to harden, uncovered, about 2 hours.
6. Store in an airtight container for up to 3 days.

Notes:

1. Crimping and Sealing the Pop-Tarts: It's important to really seal the tarts well, or your filling will leak out while baking.
2. Using the beaten egg helps to seal the fudge inside.
3. If you don't have a food processor, you can use use you fingers to mix the butter with the flour until the butter is pea-sized. Slowly drizzle in the cold water as directed.