Chocolate-Raspberry Pie Sticks

By jenncrose

Ingredients

• 1 egg
• 1 teaspoon water
• 1 Pillsbury™ refrigerated pie crust (from a box)
• 1/4 cup raspberry preserves
• 1/2 cup miniature semisweet chocolate chips
• 1 tablespoon pearl (sanding) sugar or decorator sugar crystals
• 1 cup milk chocolate chips (6 oz)
• 1/2 cup whipping cream
• 1 teaspoon Chambord or black raspberry-flavored liqueur, if desired

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F. In small bowl, beat egg with water until frothy; set aside.

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.

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.

Brush tops of sticks with beaten egg; sprinkle with sugar.

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.