I have a wee problem, and that problem is that I bought too many chocolate chips. BJs had a giant bag of them, which I then purchased and set in the cupboard over the over-the-stove microwave. Pretty soon they were breaking down and starting to color. Yeah, turns out it gets hot there. So, in my panicked search for chocolate chip recipes, I came across this one.
Verdict? Simple and delicious! A friend and I may or may not have eaten the whole pan in one sitting.
- 1 package/1 cup frozen raspberries
- 3/4 semisweet (or bittersweet) chocolate chips
- 1/3 cup seedless strawberry (or raspberry) jam
- 2 tubes refrigerated crescent dough
- Heat the oven to 375*F. Line a cookie sheet with aluminum foil and spray with cooking oil for good measure.
- Open your crescent dough roll and place half of the triangles out on the sheet. Use the rest to turn these triangles into squares, pinching the joining sides together. We managed parallelograms, so ours turned into triangles instead of rectangles and didn't hold quite as much.
- Mix together chocolate chips, raspberries, and jam in a bowl. Spoon into your squares, covering only half of them. It's easy to put in too much.
- Fold your squares in half and press the sides together with a fork. Pierce each top for venting. We didn't bother with an egg wash, but if you're going to, this is the time to whisk a bit of egg and water together and brush it on top.
- Bake for 11 at 375*F or until the edges begin to brown.
Lesson: you cannot have too many chocolate chips!