Description
Salted Caramel Chocolate Pillows offer a delightful combination of textures and flavors. The crisp, flaky pastry encases a rich, melt-in-your-mouth Hershey Kiss, while the drizzle of caramel adds a luxurious sweetness. A sprinkle of Mediterranean Sea Salt enhances the flavor, creating the perfect balance of salty and sweet in every bite.
Ingredients
1 refrigerated pie crust, thawed
14 Hershey Kisses (use any flavor of your choice)
1 egg white, whisked with 1 Tbsp water
1 small jar of Mrs. Richardson’s Caramel Topping
Mediterranean Sea Salt for sprinkling
Optional toppings:
1 cup melted chocolate chips
1/2 cup finely chopped nuts
Powdered sugar for dusting
Granulated sugar for sprinkling before baking
Instructions
Preheat your oven to 350°F (175°C).
Prepare a cookie sheet by lining it with parchment paper or lightly spraying with non-stick baking oil.
Roll out the thawed pie crust on a lightly floured surface.
Using a knife, biscuit cutter, or drinking glass, cut out 2 1/2-inch circles from the dough.
Place a Hershey Kiss in the center of each dough circle.
Fold one half of the dough over the Hershey Kiss, then fold the other half to form a crisscross pattern. Pinch the edges to seal the dough around the Hershey Kiss.
Continue re-rolling the leftover scraps of dough to make additional pillows.
Brush each pillow with the egg wash and sprinkle with either granulated sugar or a pinch of Mediterranean Sea Salt.
Bake for 15-20 minutes, or until the pillows are golden brown.
Remove from the oven and allow the pillows to cool for 5 minutes before transferring them to a cooling rack.
Drizzle with Mrs. Richardson’s Caramel Topping and sprinkle with additional Mediterranean Sea Salt. Serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180