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Chocolate-Raspberry Pie Sticks

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Chocolate-Raspberry Pie Sticks.

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  • prep time 20 min
  • total time 30 min
  • ingredients 9
  • servings 10
 

Ingredients

Pie Sticks

1
egg
1
teaspoon water
1
Pillsbury™ refrigerated pie crust (from a box)
1/4
cup raspberry preserves
1/2
cup miniature semisweet chocolate chips
1
tablespoon pearl (sanding) sugar or decorator sugar crystals

Chocolate-Raspberry Dip

1
cup milk chocolate chips (6 oz)
1/2
cup whipping cream
1
teaspoon Chambord or black raspberry-flavored liqueur, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In small bowl, beat egg with water until frothy; set aside.
  • 2 On lightly floured work surface, unroll pie crust. Cut into 3/4-inch-wide strips; cut each in half crosswise. Trim ends to straighten. Brush each strip with beaten egg.
  • 3 On half of the strips, spoon about 1 teaspoon preserves in thin line lengthwise down center of each strip. Top preserves on each with row of miniature semisweet chocolate chips. Cover each topped strip with 1 remaining strip. Use fingers to press edges together. Press edges with fork to seal. Place on ungreased cookie sheet.
  • 4 Brush tops of sticks with beaten egg; sprinkle with sugar.
  • 5 Bake 12 to 14 minutes or until edges are light golden brown.
  • 6 Meanwhile, in 1-quart saucepan, heat milk chocolate chips and cream over medium-low heat until chips are melted. Remove from heat; stir until smooth. Stir in Chambord.
  • 7 Serve pie sticks with chocolate-raspberry dip.
  • 1 Heat oven to 400°F. In small bowl, beat egg with water until frothy; set aside.
  • 2 On lightly floured work surface, unroll pie crust. Cut into 3/4-inch-wide strips; cut each in half crosswise. Trim ends to straighten. Brush each strip with beaten egg.
  • 3 On half of the strips, spoon about 1 teaspoon preserves in thin line lengthwise down center of each strip. Top preserves on each with row of miniature semisweet chocolate chips. Cover each topped strip with 1 remaining strip. Use fingers to press edges together. Press edges with fork to seal. Place on ungreased cookie sheet.
  • 4 Brush tops of sticks with beaten egg; sprinkle with sugar.
  • 5 Bake 12 to 14 minutes or until edges are light golden brown.
  • 6 Meanwhile, in 1-quart saucepan, heat milk chocolate chips and cream over medium-low heat until chips are melted. Remove from heat; stir until smooth. Stir in Chambord.
  • 7 Serve pie sticks with chocolate-raspberry dip.

EXPERT TIPS

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Expert Tips

You can substitute any flavor of preserves or peanut butter for the raspberry preserves.

If you don’t have chips, you could use finely chopped chocolate to sprinkle on the pie crust strips.

Nutritional information

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