Toss in a Hershey Kiss, caramel fixing with ocean salt and I'm in treat paradise. These chomp estimate treats look so exquisite, individuals will think you invested hours making them. Truth is they are snappy and simple to make when you use Pillsbury Refrigerated Pie Crust.

The pie outside heats up light and flaky, with a fresh crunch that runs consummately with the chocolate Hershey Kiss. Constraining myself to only a couple never works, I'm not going to concede what number of I have eaten in multi day!
Also try our recipe CHEESECAKE BROWNIES RECIPE #dessert #cheesecakerecipe


  • 1 refrigerated pie crust, thawed
  • 14 Hershey Kisses of choice, (you can use different flavored Hershey Kisses)
  • 1 egg white whisked with 1 Tbsp water
  • 1 small jar Mrs. Richardson’s Caramel Topping
  • Mediterranean Sea Salt
  • Other optional toppings:
  • 1 cup chocolate chips melted
  • ½ cup finely chopped nuts
  • Powdered sugar for dusting
  • Granulated sugar for sprinkling before baking


  1. Turn oven on to 350 degrees.
  2. Cover a cookie sheet with parchment or spray with non-stick baking oil
  3. Roll out the pie crust on lightly floured counter top.
  4. Made 2½ inch circles with a knife or biscuit cutter (I used a drinking glass)
  5. Place one Hershey Kiss in each circle.
  6. Fold ½ of the pie dough over the Kiss and seal the pie dough.
  7. Pull the other half of the pie dough up forming a criss cross and pinch to seal the edges.
  8. I got 16 pillow puffs by re-rolling all the scraps out.
  9. Brush each pillow puff with the egg wash and then sprinkle with a little granulated sugar or Mediterranean salt.
  10. Bake at 350 degrees, for 15 to 20 minutes or until your pillow puffs are golden brown. Remove from oven, allow to cool for 5 minutes before moving to cooling rack. Drizzle with Mrs. Richardson’s Caramel topping and sprinkle with Mediterranean Sea Salt. Serve and enjoy!

Read more our recipe Banana Caramel Cream #Dessert #creamy

Source :

Post a Comment