When I think of Valentine’s Day, I think of love. Of great historical film couples, like Clark Gable and Greta Garbo. Fred Astaire and Ginger Rogers. You know, people and things that go great together.
One of those great pairs is peanut butter and chocolate. There is nothing better than peanut butter and chocolate together. That combination is what makes these hand pies so good! Ready to make some?
Peanut Butter Chocolate Hand Pies
Ingredients
- 1 Cup Creamy Peanut Butter
- ½ Cup Sugar
- ½ Cup Semisweet Mini Chocolate Chips
- 2 Pkgs. Refrigerated Pie Crusts (4 crusts total)
- Egg
- Flour for dusting
In a small bowl, combine the peanut butter and Sugar until smooth. Then, stir in the chocolate chips and set the bowl aside.
Work with 1 crust at a time on a lightly floured surface. Using a heart shaped cookie cutter, cut out pairs of crusts, 1 bottom and 1 top for each pie. A 3×4 inch cutter made 24 pies.
Place about a tablespoon of filling in a “V” shape in the center of the bottom crust, leaving a space around the entire crust. Place the second crust on top and seal the edges together with a fork. Refrigerate while working with the remaining crusts. You can re-roll the dough scraps to cut out additional crusts.
Place the pies on a lightly greased baking sheet. In a small bowl, beat the egg with 2 teaspoons of water and brush the pies with the egg wash. Sprinkle the pies with a pinch of sugar. Cut a few slits with a sharp knife to allow steam to escape. Bake at 425˚ until deep golden brown, 12-15 minutes.
Let cool before serving and enjoy!
- 1 Cup Creamy Peanut Butter
- ½ Cup Sugar
- ½ Cup Semisweet Mini Chocolate Chips
- 2 Pkgs. Refrigerated Pie Crusts (4 crusts total)
- Egg
- Flour for dusting
- In a small bowl, combine the peanut butter and Sugar until smooth. Then, stir in the chocolate chips and set the bowl aside.
- Work with 1 crust at a time on a lightly floured surface. Using a heart shaped cookie cutter, cut out pairs of crusts, 1 bottom and 1 top for each pie. A 3x4 inch cutter made 24 pies.
- Place about a tablespoon of filling in a “V” shape in the center of the bottom crust, leaving a space around the entire crust. Place the second crust on top and seal the edges together with a fork. Refrigerate while working with the remaining crusts. You can re-roll the dough scraps to cut out additional crusts.
- Place the pies on a lightly greased baking sheet. In a small bowl, beat the egg with 2 teaspoons of water and brush the pies with the egg wash. Sprinkle the pies with a pinch of sugar. Cut a few slits with a sharp knife to allow steam to escape. Bake at 425˚ until deep golden brown, 12-15 minutes. Let cool before serving and enjoy!
Heidi says
February 15, 2015 at 8:32 amThese look DELICIOUS!