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Chocolate Raspberry Chip Strudel




Source of Recipe


HERSHEY'S®


List of Ingredients




VANILLA GLAZE (recipe follows), optional
1/4 cup dairy sour cream
1/2 cup sugar
2 tablespoons chopped, toasted almonds *
1 can (8 oz.) refrigerated quick crescent dinner rolls
1/2 cup HERSHEY'S Raspberry Chips


Recipe



Heat oven to 350°F. In small microwave-safe bowl, place raspberry chips.

Microwave at HIGH (100%) 30 seconds or until chips are melted and smooth when stirred. Stir together melted chips, sugar and sour cream in small bowl; stir in almonds.

Unroll crescent roll dough on ungreased cookie sheet into 2 long rectangles. Overlap long sides to form 13 x 7-inch rectangle; press perforations to seal. Spread chocolate mixture in 2-inch strip lengthwise down center of dough. Make cuts 1-inch apart on each side of dough just to edge of filling. Fold strips at angle across filling, alternating from side to side; fold under ends to seal.

Bake 20 to 25 minutes or until browned. Cool; drizzle with VANILLA GLAZE, if desired. Cut into slices. About 8 servings.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

VANILLA GLAZE: In small bowl, combine 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract; stir until smooth. Add water, a few drops at a time, until desired consistency. About 1/4 cup glaze.