Raspberry-White Chocolate Pie Pops

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1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
24
fresh raspberries
8
white candy melts or coating wafers (1.6 oz), chopped
8
craft sticks (flat wooden sticks with round ends)
1
egg, beaten
2
tablespoons coarse white sparkling sugar

Directions

  1. 1 Heat oven to 450°F. Spray cookie sheet with cooking spray.
  2. 2 Remove pie crusts from pouches; unroll on floured work surface. With 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on cookie sheet. Place 3 raspberries in center of each round; sprinkle chopped candy melts evenly over raspberries.
  3. 3 Place 1 craft stick on each round, so tip of stick is in center of round. Top each with 1 remaining round. Press edges together; seal and flute. Cut 4 or 5 small slits in top crust. Brush tops with egg; sprinkle with sugar.
  4. 4 Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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