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Chocolate, strawberry and cinnamon and brown sugar homemade pop tarts on baking sheet with toppings and a spoon.
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4 from 1 vote

Homemade Pop Tarts

Homemade pop tarts, three ways with one recipe! Brown Sugar and Cinnamon, Strawberry, and Chocolate Fudge
Prep Time1 hr 30 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: pastry, snack, toaster
Servings: 36
Calories: 246kcal
Author: Erin
Cost: $1.85


Dough Base

  • 6 cups all purpose flour
  • ¼ cup granulated sugar
  • 2 tsp salt
  • 1 ½ cups shortening
  • ½ cup butter 1 stick
  • 2 tsp white vinegar
  • ½ cup water plus or minus 1 or 2 tablespoons

Chocolate Dough

  • of the dough base from above
  • 3 tbsp dark unsweetened cocoa powder
  • 2 tbsp sugar
  • 2 tbsp milk

Brown Sugar and Cinnamon Filling

  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp all purpose flour
  • 2 tbsp butter

Strawberry Filling

  • 1 cup strawberries sliced, fresh or frozen
  • 1 tbsp sugar
  • 1 tbsp all purpose flour
  • 1 tbsp water

Chocolate Filling

  • ½ cup semi sweet chocolate chips
  • ¼ cup heavy cream
  • 1 tsp corn starch

Icing Base

  • 2 cups powdered sugar
  • 2 tbsp milk

Cinnamon Icing

  • of pop tart icing base
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon

Chocolate Icing

  • of pop tart icing base
  • ½ tsp vanilla extract
  • 3 tbsp cocoa powder

Chocolate pop tart white crunchies (topping on icing)

  • 4 tbsp powdered sugar
  • 1 tbsp corn starch
  • ½ tsp milk

Strawberry pop tart strawberry crunchies (topping on icing)

  • cup freeze dried strawberries crumbled into bits


Dough Base

  • Combine flour, sugar and salt.
  • Add shortening and butter and cut ingredients until mixture resembles large crumbs.
    Mixing bowl with ingredients that resemble large crumbs.
  • Add vinegar and water and mix until dough ball forms.
    Ball of dough in a metal mixing bowl.
  • Divide dough mixture into three equal portions; take one portion and add the extra chocolate dough ingredients to it until chocolate dough is evenly formed. Cover each and chill in fridge for one hour.

For the Fillings

  • Combine the filling ingredients to three separate jars.
  • Microwave brown sugar filling ingredients for 30 seconds and stir, set aside.
    Brown sugar, cinnamon, flour and butter in a small jar.
  • Microwave strawberry filling ingredients for 3 minutes, and stir, puree with an immersion blender or in a blender until smooth.
    Strawberries, flour and sugar in a small jar.
  • Microwave chocolate filling for 2 minutes and stir until smooth.

Form the tarts

  • Preheat oven to 350 degrees.
  • Roll the portions of dough to ⅛ inch thick slabs and cut roughly 2 ½ by 4 inch rectangles in each.
    White and chocolate dough cut into rectangles on floured wooden surface with measuring tape along side.
  • Begin to fill half of the rectangles with filling: ⅓ with brown sugar filling, ⅓ with chocolate filling, and ⅓ with strawberry filling.
    Rectangles of dough being filled with pop tart filling.
  • Top with the other half of rectangles, wipe corners with a bit of water, and press with the tines of a fork to seal.
    Homemade pop tarts being pressed with the tines of a fork to seal.
  • Poke each top with fork several times.
    Uncooked chocolate pop tarts with holes poked in them.
  • Brush each pop tart with a beaten egg (optional) for extra shine.
  • Bake at 350 degrees for about 10-11 minutes.
  • Let cool completely.


  • Combine white crunchie ingredients for the chocolate pop tarts with a fork in a small bowl until chunky.
    White, crunchy mixture of sugar, and corn starch.
  • Break freeze dried strawberries with your hand until crumbly.
  • Combine the frosting base ingredients; divide into 3 equal portions. Add the cinnamon ingredients to one, and the chocolate to the other.
    Three bowls of icing, one vanilla, one chocolate and one cinnamon on a wood surface.
  • Frost the pop tarts with their corresponding frostings.
  • Sprinkle the chocolate pop tarts with the white crunchies, and the strawberry pop tarts with the freeze dried strawberry crunchies while the frosting is set.
    Hand sprinkling freeze dried strawberry crumbles on homemade, frosted pop tarts.
  • Let the frosting set, and it will harden.
  • Store in the freezer for up to 3 months, or on the counter for 2-3 days, or fridge for up to one week.
  • To cook, toast in the toaster on light setting, or bake in oven for 5 minutes at 325 degrees, or simply microwave for 15-30 seconds.


  • Strawberry variety can be made into any fruit variety by substituting the fruit for any other berry equally as the recipe calls for.
  • Crunchy toppings are optional.


Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 138mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg