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Peanutty Chocolate Pastries

Peanutty Chocolate Pastries

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2/3 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 cup milk
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped (optional)
  • 2 packages pie crust mix (11 oz. each)
  • 1/4 cup sugar
  • 1/2 cup water
  • Milk

Directions

  • Heat oven to 375°F. In saucepan, combine 2/3 cup sugar and cocoa; stir in milk. Add peanut butter chips; cook over low heat, stirring frequently, until chips are melted. Add vanilla and walnuts; refrigerate 20 minutes or until mixture is set. Meanwhile, in large bowl, combine pie crust mix, water and 1/4 cup sugar. Mix thoroughly until pastry holds together; shape into smooth ball. On lightly floured board, roll 1/4 of dough at a time to a 1/8-inch thickness. Cut into 3-inch circles; place on ungreased baking sheet. Moisten edge with milk. Place 1 heaping teaspoon filling in center; cover with second circle stretching circle slightly to fit. Press edges together with fingers or fork tines. Brush tops with milk; sprinkle lightly with sugar. Place on cookie sheet. Bake 15 to 20 minutes or until lightly browned. 30 pastries.
Ingredients sitting on a table

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