Double Fudge Poptarts

Dough:

2 1/2 cup + 2 Tbsp flour
3/4 cup + 2 Tbsp oats, ground into flour
3 Tbsp unsweetened cocoa powder
1 tsp sugar
2 tsp Splenda
1/2 tsp salt
3/4 cup I Can't Believe It's Not Butter All-Purpose Sticks
1/2 cup cold water

Fuge Filling:

3 Tbsp unsweetened cocoa powder
2 1/2 Tbsp Splenda brown sugar blend
2/3 cup unsweetened almond milk
1/4 tsp salt
1/2 cup semi sweet chocolate, chopped
2 Tbsp I Can't Believe It's Not Butter Light
2 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.