Indulgent Salted Caramel Chocolate Pillows You’ll Adore

Delight in these Salted Caramel Chocolate Pillows, featuring a flaky crust encasing gooey chocolate for an irresistible dessert.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 pillows

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 package Refrigerated Pie Crust Use homemade dough if desired.
1 large Egg White Whisk with water for egg wash.

For the Filling

24 pieces Hershey Kisses Regular or flavored.
1 cup Mrs. Richardson’s Caramel Topping Homemade caramel can be used.
1 teaspoon Mediterranean Sea Salt Regular sea salt can work.

Optional Add-Ons

2 tablespoons Granulated Sugar For sweetening the top.
1 cup Melted Chocolate Chips Preferred chocolate type.
½ cup Finely Chopped Nuts Walnuts or pecans work well.
1 tablespoon Powdered Sugar For serving.

Equipment

Oven
baking sheet
Parchment Paper
Rolling pin
Fork
Bowl

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper or spray with non-stick spray.
Roll out the refrigerated pie crust to about ⅛ inch thick.
Cut out 2.5-inch circles from the rolled crust.
Place one Hershey Kiss in the center of each dough circle.
Fold the dough over the Hershey Kiss and pinch the edges to seal.
Brush the pouches with the egg wash (egg white mixed with water).
Bake for 15-20 minutes until golden brown and slightly puffed.
Let cool for 5 minutes, drizzle with caramel, and sprinkle sea salt.

Nutrition

Serving: 1pillowCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

These pillows are best enjoyed warm. Customize with different chocolates or toppings as desired.

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