Cookies and Cream Chocolate Pop-Tarts

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 cup Cocoa powder
  • 1/2 cup Cornstarch
  • 6 tbsp Lard
  • 7 cups Powdered sugar
  • 2 tsp Salt
  • 1 pinch Salt
  • 1/3 cup Sugar
  • 3 tsp Vanilla

• Snacks

  • 1/2 cup More cookie pieces
  • 1 1/3 cups Sandwich cookies

• Dairy

  • 1 1/8 cup Butter
  • 1/4 cup Milk
  • 3 tbsp Whole milk

• Liquids

  • 1/2 cup Water

Found on gringalicious.com

Description

Ingredients

• 3 cups all purpose flour
• 1/3 cup sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons salt
• 6 tablespoons lard, coconut oil, or vegetable shortening
• 3/4 cup (1 1/2 sticks) cold butter, cubed
• 1/2 - 2/3 cup ice cold water
• 6 tablespoons butter
• 3 tablespoons whole milk
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1/2 cup cornstarch
• 1 1/3 cups broken/chopped sandwich cookies (i.e. jojos or oreos)
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• pinch of salt
• 1/2 cup more cookie pieces

Directions

• Combine flour, sugar, cocoa, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding a tiny bit more water if necessary until it pulls away from the sides of bowl..
• Filling:
• Stir butter and milk together in the bowl of stand mixer or a medium mixing bowl until smooth. Add salt, vanilla, and cornstarch and stir to combine. Mix in powdered sugar a cup at a time until combined then beat until fluffy. Add cookie pieced and beat just long enough to mix them into filling.
• Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into smaller rectangles, about 2 1/2 x 5 inch pieces.
• Spoon about 1 heaping tablespoon of filling onto the centers of half of the rectangles youve cut and spread to within 1/2 inch from edges, then rub edges with water. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends together to seal well. Place on a parchment lined baking tray about 1/4 inch apart and place tray in refrigerator for about 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (180 C). When oven is ready, remove trays from fridge and bake for 10 - 12 minutes until the edges are starting to darken and crisp. Remove tray from oven and cool tarts completely before adding icing.
• Whisk the ingredients for the icing in a small bowl until smooth and use a spoon or knife to spread on cooled tarts. Sprinkle with cookie pieces and allow to dry (for at least 30 minutes) before serving.