Chocolate-Raspberry Pie Sticks

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

Ingredients

Pie Sticks

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

  • 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.

  • 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.

No nutrition information available for this recipe
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