Chocolate-Raspberry Hearts

Name: Chocolate-Raspberry Hearts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters hazelnut spread with cocoa; 227 grams can refrigerated Crescent Dough Sheet; 2 Tbsps dark chocolate chips; 1 egg, beaten; 1 Tbsp powdered sugar; 24 raspberries

Need a dairy free side dish? Chocolate-Raspberry Hearts could be a great recipe to try. One serving contains 202 calories, 3g of protein, and 12g of fat. This recipe serves 8. Head to the store and pick up powdered sugar, crescent dough, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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

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Baking Paper

Baking Sheet

Oven

Unroll dough sheet; cut into 8 squares.

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Dough Sheet

Place squares on cookie sheet.

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Baking Sheet

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.

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Chocolate Chips

Hazelnut Spread

Raspberries

Dough

Brush with egg.

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Egg

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

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Oven

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.

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Chocolate Chips

Hazelnut Spread

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Ziploc Bags