Defrost or thaw your 2 pie crusts according to the package instructions. Preheat oven to 375 degrees Fahrenheit. Using your favorite cookie cutter, cut as many shapes as you can.
Combine the leftover dough scraps together into a ball and use a rolling pin to roll it out to the same thickness as the previous dough. Cut more shapes and continue to do this until you have used as much of the dough as possible.
Add about 1/2 tbsp of melted chocolate on half of your shapes. You may need more or less depending on how big your shape is.
Place the other halves directly on top of each of the chocolate halves and seal the poptarts shut using a fork.
Make two mini slits on the top of each poptart to release the steam.
Gently brush each poptart with the beaten egg.
Lay some wax paper on a baking tray. Spray cooking spray and place your poptarts on top. Bake in the oven for about 20 minutes, until golden brown. When the poptarts are done, place them on a cooling rack for 10-15 minutes before glazing.