Chocolate Raspberry Toaster Tarts recipe
Servings: 6 tarts
Bake these in the oven, store in the freezer, and they’ll always be available for afternoon snacks or breakfast.
Roll out the pie crust to 1/8 inch or so thickness in a rectangle. Cut the dough into 12 equal-sized rectangles. Spread 6 of the rectangles with the chocolate spread and follow with the raspberry jam. Cover with another rectangle. Press the edges together by wetting your fingertips and pinching the dough together; or use the tines of a fork for added pressure. Wrap the rectangles in plastic wrap and place in the freezer. Repeat for the following rectangles.
Once frozen, approximately 4 to 6 hours, they can be baked off. Preheat the oven to 375° degrees and unwrap the tarts. Place them on a baking pan with Teflon® nonstick coating. Bake 18-20 minutes or until golden brown. Remove and allow to cool. Sprinkle with powdered sugar. To reheat the tarts, pop them in a toaster. Or place them on a mini baking pan with Teflon® nonstick coating to heat through again.