Monday, February 14, 2011

Nutella Raspberry Mini Pies

1 box premade pie crust
1/3 cup Nutella
24 raspberries
2 T Chocolate Chips
1 egg beaten

  1. Heat oven to 375°F. Line large cookie sheet with cooking spray
  2. Unroll dough sheet; cut into 4 squares each. Place squares on cookie sheet.
  3. Spoon 2 teaspoons of the nutella onto 1 side of each square. Top each with 4 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal
  4.  Brush with egg.
  5. Bake 13 to 17 minutes or until golden brown.
  6. 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. And squeeze over pies. 

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