All you need is love. But a little chocolate now and then doesn’t hurt.
― Charles M. Schulz
What is Pocky?
Growing up, one of my favorite snacks has always been Pocky. If you’re not familiar with Pocky, it’s basically biscuit sticks covered in chocolate.
Yes, I know, my homemade ones look kind of like crap compared to the perfect biscuits sticks in the picture below. However, they are still very yummy!
Pocky comes in all sorts of variations!
Milk chocolate Pocky
White Chocolate Pocky
Pocky with Chocolate and Nuts
There’s also really Dark Chocolate Pocky, which are called Pocky for MEN, and Green Tea Pocky (of course because it’s from Japan!).
The original recipe called for bread flour, but I did not have any so I used whole wheat flour. Also, it called for butter, but I decided to use applesauce. I’ve made a version with butter and I found it too crumbly.
Lots of Piping
Yes, this recipe does require a lot of piping, but it’s ok, it’s the fun part! Don’t worry too much about it being too straight. It will still taste the same! Also you’ll dip in chocolate so who cares?!
Just make sure to watch the biscuits so that they don’t get burnt!
Why bake it?
These chocolate covered biscuits are so yummy you’ll get addicted to them. They’re also made with common pantry ingredients so you won’t have to struggle finding them.
It’s also so fun to make!
Lastly, anything dipped in chocolate makes me happy. (Have you tried potato chips or bacon covered in chocolate? They are pretty amazing.)
I really hope you enjoy this Homemade Whole Wheat Pocky recipe! Happy baking!
- 4 tablespoons unsweetened applesauce (or unsalted butter, at room temperature)
- 3 tablespoons of white sugar
- 1 large egg (or substitute with 4 tablespoons of unsweetened applesauce)
- 1/2 teaspoon pure vanilla extract (optional)
- 1 cup whole wheat flour (or bread flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons water, at room temperature
- 1 cup of chocolate chips (dark, milk, semi-sweet, white, butterscotch, your choice!)
- chopped nuts (optional)
- Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets lined with parchment paper.
- In a large bowl, cream applesauce (or butter) and sugar together until smooth. Stir in the egg and vanilla extract.
- Add the flour, baking powder, and salt and stir to combine. Add the water and stir until smooth.
- Transfer the mixture to a pastry bag fitted with a 3/8-inch pastry tip, or to a small ziplock bag and cut a small incision on one of it's corners.
- Pipe the batter onto two parchment-lined baking sheet in straight lines (about 6 inches), putting at least 1/2 an inch of space in between.
- Bake until the sticks are light golden brown and slightly hard, about 25 to 35 minutes, rotating the sheets halfway through. (Watch that they don't get burnt! Also, you don't want them to be squishy or they won't have a 'biscuit-like' texture. Bake them a bit longer if they are.)
- Allow to cool for 5 minutes.
- Line a baking sheet with parchment paper.
- Melt the chocolate in the microwave in 15-second increments.
- Carefully dip each stick into melted chocolate, dip in chopped nuts (optional) and lay on prepared sheets.
- Refrigerate for about 5 - 10 minutes until the chocolate hardens.
- To store, put in an airtight container and set aside in a cool place.
- If you want to try a hand at tempering chocolate, place almost all of your chocolate except for 2 tablespoon in a large metal bowl.
- Boil about 4 cups of water in a pot and place the metal bowl on top of it. Keep stirring the chocolate until it has melted and warm.
- Remove the bowl from the boiling pot of water and add the rest of your chocolate.
- Repeat steps 3 - 5 from easy version.
- I suggest experimenting with other flavor variations of this recipe :)