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Chocolate-Raspberry Pie Sticks

  • Prep 20 min
  • Total 30 min
  • Ingredients 9
  • Servings 10

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

Cheri Liefeld
February 8, 2012

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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