Chameleon Cold-Brew Pop Tarts

Your morning coffee and pastry are now one with this scrumptious Chameleon Cold-Brew Pop Tart recipe! Enjoy the sweetness of chocolate and the kick of cold brew coffee.

Ingredients

  • 2 12 cups all-purpose flour
  • 2TBSP sugar
  • 1 tsp sea salt
  • 1 cup butter, cold & cubed
  • 23 cup cold Chameleon Cold-Brew Black Coffee Concentrate
  • egg wash (egg mixed with water)
  • 12 cup dark chocolate chips or your filling of choice
  • Icing Glaze:
  • 34 cup powdered sugar
  • 14 cup cacao powder
  • 2TBSP Chameleon Cold-Brew Black Coffee Concentrate
  • chocolate sprinkles

Preparation

  1. Stir together flour, sugar and salt. Using a fork, smash in cold butter until it resembles coarse sand.
  2. Mix in just enough Chameleon Cold-Brew until a dough ball forms, careful not to over mix.
  3. Wrap dough in plastic wrap and refrigerate 30 minutes.
  4. Roll out your dough on floured surface until 18 inch thick. Using a pizza cutter, cut into 8, 3“x8” rectangles, keeping it as cold as possible the whole time.
  5. Place 1 heaping tablespoon of filling on one end of the rectangle.
  6. Brush the egg wash around the filling and fold the dry end over the end with filling.
  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.
  8. Repeat with remaining 7 rectangles and move pop tarts to baking sheet lined with parchment.
  9. Chill pop tarts 20 minutes+ as your oven preheats to 400*F​10. Bake for 20 – 25 minutes until golden. The darker they get they crunchier they will be. Let cool 5 – 10 minutes.
  10. Make icing glaze by whisking together powdered sugar, cacao powder, and Chameleon Cold-Brew. 
  11. Spoon over the top of each pop tart and immediately add sprinkles. Let the icing dry and serve warm.

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