Poptarts with raspberry chocolate filling


I originally made these for Valentine’s day 🙂

Pillsbury crescent dough (one 12 oz pack)
1 cup frozen or fresh raspberries
2 strawberries
2 tbsp of chocolate syrup
3 pack of splenda

1. Preheat oven to 350
2. Open crescent rolls and separate triangles
3. Cut the triangles into smaller rectangles (2 per pop tart)
4. Take strawberry and cut it vertically in half, then cut a ‘V’ shape at the top and slice vertically again to make a slice
5. Use this strawberry as a heart template on the dough
6. Place strawberry on top of one rectangle of dough and carefully use a small sharp knife to cut out its shape in the dough (so for one pop tart you should have a flat rectangle of dough and another rectangle with a heart cutout
7. In a small bowl mash the raspberries until they are the consistency of chunky jam
8. Add chocolate syrup and splenda to the raspberries and mix
9. Place 1 tsp of the raspberry mixture onto the flat rectangle of dough, then place the heart cutout rectangle on top
10. Seal the 2 rectangles together using the prongs of a fork
11. Place the heart shaped strawberry on top
12. Repeat for however many pop tarts you want to make
13. Bake for 12 minutes

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2 Responses to Poptarts with raspberry chocolate filling

  1. mydearbakes says:

    Fantastic! I love your bake! =D

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