Key Ingredients
Ingredients
- ●2 1⁄2 cups all-purpose flour
- ●2 tablespoons granulated sugar
- ●1 teaspoon sea salt
- ●1 cup (2 sticks) butter, cold & cubed
- ●2⁄3 cup cold Chameleon Cold-Brew Black Coffee Concentrate
- ●Egg wash (egg mixed with water)
- ●1⁄2 cup dark chocolate chips or your filling of choice
- ●ICING GLAZE:
- ●3⁄4 cup powdered sugar
- ●1⁄4 cup cocoa powder
- ●2 tablespoons Chameleon Cold-Brew Black Coffee Concentrate
- ●Chocolate sprinkles
Make It
Step 1
Stir together flour, sugar and salt. Using a fork, smash in cold butter until it resembles coarse sand.
Step 2
Mix in just enough Chameleon Cold-Brew until a dough ball forms, careful not to over mix.
Step 3
Wrap dough in plastic wrap and refrigerate 30 minutes.
Step 4
Roll out your dough on floured surface until 1⁄8 inch thick. Using a pizza cutter, cut into 8, 3“x8” rectangles, keeping it as cold as possible the whole time.
Step 5
Place 1 heaping tablespoon of filling on one end of the rectangle.
Step 6
Brush the egg wash around the filling and fold the dry end over the end with filling.
Step 7
Seal all 4 edges by crimping with a fork and poke holes in the top of your pastry to let steam escape. Then brush the top with egg wash.
Step 8
Repeat with remaining 7 rectangles and move pop tarts to baking sheet lined with parchment.
Step 9
Chill pop tarts 20 minutes+ as your oven preheats to 400° F. Bake for 20 – 25 minutes until golden. The darker they get they crunchier they will be. Let cool 5 – 10 minutes.
Step 10
Make icing glaze by whisking together powdered sugar, cacao powder, and Chameleon Cold-Brew.
Step 11
Spoon over the top of each pop tart and immediately add sprinkles. Let the icing dry and serve warm.