Dessert

Chocolate Mint Pastry (Poptarts) Recipe

ByIsabella Vance November 4, 2025November 4, 2025

Introduction

These homemade Chocolate Pastry Poptarts are a delightful treat perfect for breakfast or dessert. Filled with a rich mint chocolate filling and topped with a sweet glaze, they bring a nostalgic flavor with a sophisticated twist. Easy to make and irresistibly delicious, they’re sure to impress your family or guests.

The image shows six rectangular dark chocolate brownies arranged in two rows on a wooden board over a white marbled surface. Each brownie has a thick drizzle of white icing sauce spread loosely on top, with small colorful crushed peppermint candy pieces sprinkled over the icing. One brownie in the top row has a striped candy cane piece placed under one corner, partially sticking out. The brownies have a textured, slightly crumbly surface, and the white icing drips down unevenly on the wooden board, creating a contrast with the dark brown color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Pop Tart Dough:

1 1/2 cups flour
1 tsp salt
1/3 cup Dutch processed cocoa powder
1/3 to 1/2 cup sugar
1 cup butter (grated or cold for cutting in)
3/4 cup discard (sourdough discard or similar)

Filling:

3/4 cup mint dark chocolate chips
2 tbsp butter
2 tbsp cream
1/3 to 1/2 cup powdered sugar

Glaze:

1 cup powdered sugar
1 to 2 tbsp cream

Optional: crushed candy cane for topping

Instructions

Step 1: In a bowl, combine the flour, salt, Dutch cocoa powder, and sugar. Cut in the grated butter until the mixture becomes crumbly.
Step 2: Add the discard to the dry mixture and knead gently until a dough forms. Wrap the dough and refrigerate for about 30 minutes.
Step 3: While the dough chills, prepare the filling. Gently heat the mint dark chocolate chips, butter, and cream together until fully melted and smooth. Remove from heat and whisk in powdered sugar until combined.
Step 4: Divide the dough in half. Roll each portion into a square and cut each square into four rectangles.
Step 5: On half of the rectangles, spoon the chocolate filling. Brush the edges with an egg wash, then place a matching rectangle on top and seal the edges with a fork. Repeat until you have 8 to 10 filled pastries.
Step 6: Preheat the oven to 350°F (175°C). Arrange the pastries on a baking sheet and bake for 20 to 30 minutes, until set and slightly firm.
Step 7: While the pastries bake, whisk together powdered sugar and cream to make the glaze. Drizzle the glaze over the warm pastries and sprinkle with crushed candy cane if desired. Allow to set before serving.

Tips & Variations

For a richer dough, use cold butter and handle it as little as possible to keep the texture flaky.
Substitute the mint chocolate chips with your favorite chocolate or jam for different flavors.
If you don’t have discard, use a bit of yogurt or sour cream for moisture and tang.
Add a pinch of cinnamon or espresso powder to the dough for extra depth.

Storage

Store these Chocolate Pastry Poptarts in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. To reheat, warm them gently in a toaster oven or microwave for a few seconds to bring back their soft, gooey texture.