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Chocolate-Raspberry Hearts

Source of Recipe

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Chocolate-Raspberry Hearts

Bettycrocker.com
Reviews rate this recipe 4 of 5 stars.
Exchanges & CC
Prep Time 25 min - Total Time 40 min
Servings: 8

It's easy to create a luscious little treat using failproof Pillsbury dough.

Ingredients:
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/3 cup hazelnut spread with cocoa
24 raspberries
2 tablespoons dark chocolate chips
1 egg, beaten
1 tablespoon powdered sugar

Directions :
• 1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

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

• 3. Spoon 2 teaspoons 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 sides of heart with hands. Brush with egg.

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

• 5. In small microwavable bowl, mix remaining 1 tablespoon 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.


Expert Tips–
Try a white chocolate drizzle and a sprinkle of cocoa powder.

1 Serving equals: 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 ++++ Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 2 Fat; ++++ Carbohydrate Choice 1-1/2