Barbecue Pie Pops

  • Prep Time 5 min
  • Total Time 30
  • Serves: 12


  • 1/4 cup raspberry or strawberry jam, divided 60 mL
  • 1/3 cup dark or milk chocolate chips, divided 75 mL
  • 12 thawed frozen mini tart shells in foil dishes
  • 1 egg, well beaten
  • 12 metal or soaked wooden skewers


  • Step 1

    Preheat lightly oiled grill to low. Add 1 tsp (5 mL) of the jam and a pinch of the chocolate chips to each tart shell. Using a pastry brush, brush some of the egg around edge of each tart shell.

  • Step 2

    Lay skewer across the top of each tart shell. Fold shell and foil dish in half to envelop the skewer, leaving a short bit of skewer poking out at one end.

  • Step 3

    Place the pops on the grill – ensuring heat is at minimum – place flat bottoms of foil dishes onto grill. Close lid and grill until exposed pastry edges are golden and some jam has started to bubble out, 10 to 13 min. Serve with foil dishes attached.


Even with plenty of time soaking in water, wooden skewers tend to scorch or catch fire. Try wrapping them in foil before grilling.

Nutrition Facts

  • Nutrition Description Per serving (1 pie pop skewer):
  • Calories 140
  • Fat 7 g
  • Saturated Fat 3 g
  • Carbs 17 g
  • Sugar 6 g
  • Protein 2 g
  • Cholesterol 20 mg
  • Fibre 0 g
  • Sodium 90 mg