Chocolate Raspberry Hearts

By á-830

Ingredients

• 1 can (8oz) Crescent refrigerated seamless dough sheet
• 1/3 cup hazelnut spread with cocoa
• 24 raspberries
• 2 tbsp dark chocolate chips
• 1 egg, beaten
• 1 tbsp powdered sugar

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees. Line large large cookie sheet with cooking parchment paper.

Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

Spoon 2 tsp of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding the sides of the heart with hands. Brush with egg.

Bake 13-17 minutes or until hearts are golden brown.

In a small microwaveable bowl, mix remaining 1 tbsp hazelnut spread and remaining 1 tbsp chocolate chips. Microwave uncovered on High 45-60 seconds or until mixture can be stirred smooth. Spoon into resealable food storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.