Chocolate-Raspberry Pie Sticks

Turn leftover pie dough into a delicious dessert with just a few on-hand ingredients!

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


Pie Sticks

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

Chocolate-Raspberry Dip

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