Chocolate-Raspberry Hearts

By dgebo

1 Serving
Calories 190
Calories from Fat 90
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 25mg
Sodium 240mg
Total Carbohydrate 23g
Dietary Fiber 1g
Sugars 11g
Protein 3g
Percent Daily Value*:
Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;

Ingredients

• 1 can (8 oz) Pillsbury® Crescent refrigerated seamless dough sheet
• 1/3 C chocolate-hazelnut spread
• 24 raspberries
• 2 T dark chocolate chips
• 1 egg, beaten
• 1 T powdered sugar

Preparation

Step 1

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

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

Spoon 2 teaspoons of the chocolate-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 sides of heart with hands. Brush with egg.

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

In small microwavable bowl, mix remaining 1 tablespoon chocolate-hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 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.