Treat your family with these raspberry-chocolate pie pops made using Pillsbury™ pie crusts – a delectable dessert.
Raspberry-White Chocolate Pie Pops
- Prep Time 20 min
- Total 45 min
- Ingredients 6
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat oven to 450°F. Spray cookie sheet with cooking spray.
-
Step2Remove 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.
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Step3Place 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.
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Step4Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving.
Nutrition
271
Calories
16g
Total Fat
3g
Protein
32g
Total Carbohydrate
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
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