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
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Steps
1
Heat oven to 450°F. Spray cookie sheet with cooking spray.
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
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
Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
271
Total Fat
16g
0%
Saturated Fat
7g
0%
Sodium
285mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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