Prep

• Before doing anything, make sure you cut your 2 sticks of unsalted butter into little ~1x1in. cubes. Place on a small plate and keep cold in the fridge until ready to use. You want your butter to stay as cold as possible at all stages of the process!

Make the Dough

1. Sift the flour, cocoa powder, and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add your pinch of salt and mix on low speed to combine, about 15 seconds.
2. Take the bowl off the stand mixer. Add your cubed butter to the bowl, tossing it around to coat the butter with the flour. Working quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter). Once you’ve flattened each piece, place your bowl back onto the stand mixer.
3. Add your 2 eggs and mix on medium-low speed until just combined (20-30 seconds, no streaks of egg yolk left, you still want to see larger chunks of butter). Gently dump the dough out onto a lightly floured surface, bringing it together with your hands to form a large disc (should still be somewhat crumbly, but hold together). You’re not kneading the dough, just bringing it together. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour.

Make the Filling

1. In a small sauce pan, mix together the cocoa powder, sugar, milk, and half of your chocolate chips (1/2 cup). Heat on medium low heat until the chocolate has melted and the mixture is smooth, stirring gently throughout with a spatula. Turn off heat, but leave the sauce pan on the burner.
2. Add your butter and other 1/2 cup of chocolate chips, mixing together with a spatula or whisk until both are fully melted and incorporated into the mixture. Then add the vanilla extract and mix in.
3. Pour the mixture into a separate bowl to cool down to room temperature (will thicken as it cools). Set aside until ready to use.

Assembly & Bake

1. Cut your dough in half, leaving one half wrapped tightly in the fridge while you work with the other. Prep a large cookie sheet with parchment paper, set aside.
2. On a lightly floured surface, roll out your dough until ~1/2 or 1/4 in. thick. When rolling, add bits of flour to the surface/top of dough throughout to avoid sticking. Also gently flipping the dough over and rolling on both sides a few times as you go will help.
3. Using a rectangle cookie cutter (I use this one!) or knife/pastry cutter, cut out (6) 4×5 in. rectangles, and place them on your prepared cookie sheet. Then repeat this rolling/cutting process with your other half of dough. Once you have at least 12 rectangles on the cookie sheet, chill it in the fridge for 15 minutes.
4. Remove from the fridge. Lightly whisk 1 egg in a small bowl for your egg wash. On half (6) of your rectangles, apply a small amount of egg wash around the border (finger or pastry brush works). Scoop ~1 1/2 to 2 tablespoons of chocolate filling into the center of each.
5. Place the other pop tart halves on top of the ones you’ve just prepared, pressing gently down around the border to seal the edges and keep the filling inside. Place back in the fridge for 15 minutes & preheat the oven to 375°F (190°C).
6. Take the pop tarts out of the fridge. Crimp the edges with the tip of a fork and poke 3 rows of holes on the top of each (allows steam to escape during the bake). Generously brush the top and borders of each pop tart with egg wash. Bake at 375°F (190°C) for 20-25 minutes or until desired browning (it’s harder to tell with chocolate dough, but 25 minutes has always been perfect for me).
7. Remove from the oven and let cool on the cookie sheet for 15 minutes, then transfer to a separate cooling rack to cool completely.
8. Once the pop tarts have cooled completely, whisk together all of your glaze ingredients in a medium-sized bowl until fully combined. Pour a spoonful (or two) of glaze over each pop tart & immediately add sprinkles (before the glaze sets). Enjoy!