Chocolate-Raspberry Pie Sticks

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

–

Save & Share

Servings 10

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

7fa9a7ac-e84e-4cc9-a135-2a190e2f3588

ingredients 9
Prep Time 20 min
Total Time 30 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.