Barbecue Pie Pops
Prep Time
Serves
Cooking Mode
¼ cup raspberry or strawberry jam, divided
⅓ cup dark or milk chocolate chips, divided
12 thawed frozen mini tart shells in foil dishes
1 egg, well beaten
12 metal or soaked wooden skewers
¼ cup raspberry or strawberry jam, divided
⅓ cup dark or milk chocolate chips, divided
12 thawed frozen mini tart shells in foil dishes
1 egg, well beaten
12 metal or soaked wooden skewers
Directions
1Preheat 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.
2Lay 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.
3Place 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.
Tips
1
Even with plenty of time soaking in water, wooden skewers tend to scorch or catch fire. Try wrapping them in foil before grilling.
Disclaimer
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Personal Note
Personal Note
