I’ve wanted to try making pop tarts for a while now, and I finally did after finding this blog about it: Chez Pim. My version is puff pastry (instead of pie pastry) wrapped around 2 squares of Ghirardelli chocolate. I like the airy flakiness of puff pastry. It works quite well with the chocolate because there’s not much liquid at all in chocolate, which means the puff pastry stays quite crisp throughout.
Strangely enough, these are best at room temperature, NOT fresh from the oven. There’s something about the chocolate that makes it taste way more chocolaty after it’s cooled. Yum!