These Easy Pop Tarts with Nutella Ganache are quick and fun to make for breakfast or a snack. Whip up a batch today!
These easy pop tarts with Nutella ganache are filled with chocolate and caramel, then topped with Nutella ganache and sprinkles. They are a super fun treat to indulge in on weekends and holidays.
I'm sure by now everyone knows I have a serious love of all things chocolate. Add hazelnut to the chocolate and it's even better. Nutella is a dream come true for a gal like me.
I went on a Homemade Pop Tart making bender last month. Honestly, I was making pop tarts and hand pies left and right.
I made some really cool Easy Semi-Homemade Strawberry Pop Tarts that were a total hit with the family.
Pop tarts are the breakfast of champions. That includes these pop tarts with Nutella ganache.
They are for champions too. Champions eat chocolate.
Every. Dang. Day.
All. Day. Long.
You can also find these on Food Fanatic. I used to be their resident chocolate fanatic.
- Refrigerated Pie Dough - Personally, I love using Pillsbury pie crust for recipes like this. It's easy to use and you can cut shapes easily with it. You can make your own pie dough but honestly, store-bought is just easier for these.
- Caramilk Chocolate Bars - If you don't have Caramilk bars, any caramel chocolate will do. I believe Dove makes a great one, and Rolos will work too. Basically any chocolate bar with caramel in the middle.
- Shredded Coconut - This is optional. Personally, I love shredded coconut in mine but it's a completely optional ingredient.
- Nutella - Any brand of hazelnut spread will do, but Nutella really is the best in terms of flavour.
- Heavy Cream - You can find this in the dairy aisle near the milk. It usually comes in a carton, and there are multiple sizes available. This is going to be mixed with Nutella to make the ganache so you absolutely need it.
- Eggs - Any eggs will. You will be using them for an egg wash to brush over the pastries.
- Water - You will only need a small amount. It will be mixed with the egg to make an egg wash to brush over the pop tarts before baking.
- Confectioners' Sugar - This is also known as powdered sugar or icing sugar. Do not try to substitute granulated sugar for confectioners' sugar. They are not interchangeable.
- Sprinkles - I love adding sprinkles on my pop tarts. It's just fun and makes them a bit more whimsical. You can use any kind or colour of sprinkles you love.
How to Make Nutella Pop Tarts:
- First, preheat the oven to 350 degrees F.
- Then, line two cookie sheets with parchment paper.
- Roll out pie rounds and cut rectangle shapes.
- Place half the dough pieces on the parchment lined cookie sheets.
- Add pieces of chocolate bar to each, as well as shredded coconut if you wish.
- Whisk water and egg together for an egg wash and brush over the edge of the pie bottoms.
- Add a top dough piece to each one. Press edges down with fingers.
- Next, use a fork to press down all the edges. Trim edges.
- Poke holes in top of pop tarts.
- Then, rush the tops with remaining egg wash.
- Place in the oven and bake for 8 to 12 minutes.
- Remove from oven and allow to cool.
- For the topping, scoop Nutella into a bowl, set aside.
- In a saucepan warm the heavy cream over medium heat. Let it come to a boil and then quickly remove it from heat and pour over the Nutella in the bowl. Whisk until it thickens.
- Next, allow the ganache to cool slightly then spread it over the cooked pop tarts.
- Lastly, toss the sprinkles over top.
- Serve or store!
How to Store Homemade Pop Tarts:
You can store pop tarts in an airtight container at room temperature for a couple of days.
They can also be stored in an airtight container in the refrigerator for 5 to 7 days. That said, the ganache is best if you eat these within a couple of days.
Pop tarts can also be frozen. I would recommend laying them between pieces of parchment paper or waxed paper in an airtight container before freezing them. Alternately, you can wrap each one in plastic wrap to keep it super fresh, then place in an airtight container. Pop tarts can be frozen for about 3 months.
How to Reheat Pop Tarts:
Since these have a ganache and sprinkles on them I wouldn't recommend reheating them. That said, if you must reheat them I would recommend scraping the ganache and sprinkles off if reheating them.
They can be reheated in the oven in preheated 350 degrees F oven for about 8 to 10 minutes.
You can also reheat pop tarts in the microwave. They will take around 30 to 60 seconds to reheat in a standard microwave. The ganache texture will change.
Tips and Suggestions:
If you are not planning on eating them right away I would recommend not adding the Nutella ganache until closer to serving them.
You can use different fillings in these. Nutella, jam, pie filling, chocolate, marshmallows or any candy bar will work.
When you press the edges to seal them I would recommend using a bit of flour on the fork, or dip a fork in water before pressing. This helps prevent the fork from sticking to the dough so you will get a better seal.
More Hand Pie Recipes:
- Easy Semi Homemade Strawberry Pop Tarts
- Toasted Coconut and Cherry Hand Pies
- Turtles Hand Pies
- Pink Lemonade Hand Pies
- S'mores Hand Pies
- Apple Hand Pies
Places to stalk Cravings of a Lunatic
Easy Pop Tarts with Nutella Ganache
- Pastry Wheel or Knife
- Offset Spatula
For the Pop Tarts:
- 1 package refrigerated pie dough (I used Pillsbury pie crust)
- 2 Caramilk chocolate bars broken into pieces
- ½ cup shredded coconut optional
For the Nutella Ganache:
- ¾ cup Nutella
- ½ cup heavy cream
For the Egg Wash:
- 1 large egg
- 1 tablespoon water or milk
- Preheat the oven to 350°F.
- Line two cookie sheets with parchment paper. Set aside.
- Use a rolling pin to roll out both pie crusts. Sprinkle with a tiny bit of flour to keep the dough from sticking to the counter. Try to roll the dough so it becomes a square. It's easier to cut the rectangle shapes that way.
- You can use a pastry wheel or knife to cut rectangles into the dough. They should be pop tart sized with enough room to stuff chocolate caramel pieces inside each one.
- Grab your cookies sheets and place half the rectangles on them, spacing them about an inch or two apart. Then, carefully place 2 to 4 pieces of Caramilk in the middle of each rectangle. If you want them to taste more like Samoas you can add a tablespoon of coconut to each one. That's completely optional.
- Whisk the egg and water (or milk) in a small bowl. Then, brush a small amount of that egg wash around the top edges of the dough. Set the egg wash aside, you'll need it again.
- Place the top pieces of dough on each one and press down slightly. Gently press the edges down with your fingers, then use a fork dusted with flour (or water) to press down and seal the edges properly. A pastry wheel can be used to trim any uneven pieces.
- Use a fork and gently poke a few holes in the tops of each pop tart. Them brush the tops with the remaining egg wash.
- Place the cookie sheet in the preheated oven, and bake for about 8 to 12 minutes. They should be a light golden brown when done. Remove from oven and repeat the process with the second cookie sheet.
- Allow tarts to cool slightly on the pan for a minute or two, then transfer to a cooling rack to et them cool completely.
- While the pop tarts are cooling you can make the Nutella ganache.
- Measure and transfer the Nutella to a medium size bowl. Set aside.
- Use a small saucepan over medium heat to heat the heavy cream until it just starts to bubble. Once it comes to a boil you can quickly pour it over top of the Nutella you placed in the bowl. Whisk that mixture until it starts to thicken. Add more Nutella if you want it thicker, or you add more heavy cream if you want it thinner.
- Allow the ganache to cool for about 3 to 5 minutes. Use an offset spatula to smooth the Nutella ganache over each pop tart. Toss or gently place some sprinkles over top while the ganache is still wet so they stick properly.
- Serve or store for later.
Thanks for visiting today!