Easy Pop Tarts with Nutella Ganache

🧂 Ingredients

• 1 package refrigerated pie dough

  (I used Pillsbury pie crust)
• 2 Caramilk chocolate bars

  broken into pieces
• ½ cup shredded coconut

  optional
• ¾ cup Nutella
• ½ cup heavy cream
• 1 large egg
• 1 tablespoon water

  or milk
• ¼ cup sprinkles
• ⅛ cup confectioners' sugar

  optional

Instructions

• 1 Preheat the oven to 350°F.
• 2 Line two cookie sheets with parchment paper. Set aside. 
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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. 
• 8 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.
• 9 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.
• 10 Allow tarts to cool slightly on the pan for a minute or two, then transfer to a
  cooling rack to et them cool completely. 
• 11 While the pop tarts are cooling you can make the Nutella ganache.
• 12 Measure and transfer the Nutella to a medium size bowl. Set aside.
• 13 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.
• 14 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.
• 15 Serve or store for later.

Nutrition Info