Recipe Ingredients:

• 2 refrigerated rolled pie crusts
• 1/4 cup chocolate hazelnut spread
• 3/4 cup M&M’S Minis, divided
• 1 egg, lightly beaten
• 1/2 cup icing sugar, sifted
• 3 tsp 2% milk (approx.)

Directions:

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes (+ 1 hour standing time)

1. Preheat oven to 375°F. On lightly floured surface, unroll each piecrust; cut out six (6-inch x 2.5-inch) rectangles from each piecrust.
2. Leaving 1/2-inch border at edges, spread 1 tsp chocolate hazelnut spread over half of each pastry rectangle; sprinkle with1/2 cup of the M&M’S Minis. Lightly brush edges of pastry with water; fold over to enclose filling. Press edges firmly with fork to seal.
3. Transfer to parchment paper–lined baking sheets, about 2 inches apart. Refrigerate for 30 minutes.
4. Pierce top of each tart with fork for steam vents. Brush pastry with egg; bake for 20 to 25 minutes or until golden brown. Let cool completely.
5. Whisk together icing sugar and milk until smooth and spreadable, adding up to 2 tsp more milk, if needed.
6. Spread icing over top of tarts. Sprinkle with remaining M&M’S Minis. Let stand for 15 to 20 minutes or until icing is set.

Tip:

• Substitute peanut butter or almond butter for chocolate hazelnut spread if desired.
  
  

Nutrition Facts

Per 1 pocket

• Calories 250
• Fat 14g
• Saturated Fat 6g
• Cholesterol 5mg
• Sodium 180mg
• Carbohydrate 32g
• Fiber 1g
• Sugars 17g
• Protein 2g