Chocolate-Raspberry Pie Sticks

  • Prep 20 min
  • Total 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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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