Double Fudge Poptarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dough:2 1/2 cup + 2 Tbsp flour3/4 cup + 2 Tbsp oats, ground into flour3 Tbsp unsweetened cocoa powder1 tsp sugar2 tsp Splenda1/2 tsp salt3/4 cup I Can't Believe It's Not Butter All-Purpose Sticks1/2 cup cold waterFuge Filling:3 Tbsp unsweetened cocoa powder2 1/2 Tbsp Splenda brown sugar blend2/3 cup unsweetened almond milk1/4 tsp salt1/2 cup semi sweet chocolate, chopped2 Tbsp I Can't Believe It's Not Butter Light2 tsp pure vanilla extract
1. In a small pan over medium heat, combine the cocoa powder, brown sugar, milk, salt and 1/2 cup of the semi sweet chocolate and stir until the chocolate has melted. Lower heat and simmer for 5 minutes, stirring occasionally. Remove the pan from heat, add remaining chocolate, 2 Tbsp butter and 2 tsp vanilla and stir until smooth. Set aside to cool and thicken.
2. Preheat the oven to 400 degrees. Line a baking sheets with parchment paper and set aside.
3. In a large bowl, whisk together the flour, 3 Tbsp cocoa powder, sugars and salt. Add chunks of the butter and mix with a pastry blender until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms.
4. Place the dough between two large sheets of parchment paper and roll into an 1/8" thick sheet.
Cut the dough into rectangles, about 6 1/2 x 4 1/2".
5. Place a Tbsp of filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles as needed.
6. Bake for 10 - 12 minutes. Cool completely.
Serving Size: Makes 12 poptarts
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. Preheat the oven to 400 degrees. Line a baking sheets with parchment paper and set aside.
3. In a large bowl, whisk together the flour, 3 Tbsp cocoa powder, sugars and salt. Add chunks of the butter and mix with a pastry blender until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms.
4. Place the dough between two large sheets of parchment paper and roll into an 1/8" thick sheet.
Cut the dough into rectangles, about 6 1/2 x 4 1/2".
5. Place a Tbsp of filling on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles as needed.
6. Bake for 10 - 12 minutes. Cool completely.
Serving Size: Makes 12 poptarts
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 300.8
- Total Fat: 16.3 g
- Cholesterol: 0.0 mg
- Sodium: 262.7 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 2.9 g
- Protein: 4.6 g
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