Friday, July 26, 2013

S'more Pocket Pies

Today I'm sharing a dessert perfect for  the summer.  Everyone loves S'more desserts.  Right? I love my Cut N Seal from The Pampered Chef. It cuts and presses food into these little pocket sandwiches, just like the Smuckers uncrustables. My girls loved these as kids and now my grandkids do. This is one of my favorite Pampered Chef tools! Also they are super affordable at only $10.00. It is so easy to create little single serving sandwiches and desserts perfect for the little kids and the big ones.  With school starting soon, think of all of the things you can do for your kids lunches

And maybe just maybe I'll be giving on of these away soon so if you are not a Facebook follower yet you may want to stop by my page and say hello. :)

1 package pie crust
1 jumbo Hershey's candy bar or regular small bars
1 7oz jar of marshmallow cream 
warm water

Using  the FoodChopper, chop the Hershey bar into tiny little pieces. If you’re wondering why you can't just stick them on there in the pre made's because they don't melt well.
Open both rolls of pie crust and lay flat on clean surface.
On one piece of pie crust use the Cut N Seal to gently mark circles into the dough. This will give you a little guide to help keep the filling in place. Don't push all the way down.  You just want a very light mark. I was able to get 7 out on the first round.

Spoon about 1 TBS of Hershey chunks into the center of the circles. Keeping the chocolate on bottom and the marshmallow on top allows the chocolate to melt and the marshmallow to rise into a nice shape.
Spoon about 1 1/2 TBS of marshmallow fluff onto of the chocolate
Use a clean finger to trace some warm water around where the lines are in the dough. This will help the two doughs stick.
Gently lay the second pie crust over the first. Now gently press around the little mounds and smooth out the dough. 

Line up your cutter above the center mound and cut. I found the trick is to push down on the outside of the Cut N Seal first to cut, then press straight down on the spring to crimp. Pull up and push the spring again to release. Then lay on the Large Bar Pan. You can then ball up your excess dough and roll it out again to make several more. 
Line up on Large Bar Pan and bake  at 400 for 12-14 minutes.  like mine on the soft golden side :)

Now just give them a few minutes to cool off a bit and enjoy. Yumminess. These are really great for the kiddos. And surprisingly they were pretty good cool too and easy to rewarm back up! 

I hope you enjoy.  You can go to my Business Page and order the Cut N Seal for only 10.00.

Hope you enjoy


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