Start by making the fudge filling. Stir together cocoa powder, brown sugar, and milk in a small sauce pan and cook over medium heat until it comes to a simmer.

Cook over low heat, stirring occasionally for 3 minutes.

Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Set aside to cool and thicken.

Put the flour, icing sugar and salt in a large bowl (or in a food processor).

Rub in the cold cubed butter until it resembles bread crumbs.

Mix together the egg yolks and water and add to the dry ingredients.

Mix in until a dough forms. It doesn't take long.

Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)

Roll out your dough on a floured surface until 1/4 inch thick.

With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.

Spoon your filling into the center of the piece of pastry. Make sure the filling is evenly distributed because it doesn't melt down while baking

Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. Prick the top with a fork to release steam while baking

Bake at 400oF (200oC) for 22-25 minutes or until golden brown.

Mix the icing ingredeint together and spoon over the pastry. And of course finish with sprinkles.