Chocolate Hazelnut Spread Cookie Roll Ups with Peppermint Glaze
These 6-Ingredient Chocolate Hazelnut Spread Cookie Roll Ups with Peppermint Glaze are an easy holiday treat made in 30 minutes and perfect for entertaining.
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box (with 6 pie crusts)
- 1 1/4 cup chocolate hazelnut spread with cocoa (aproximatelly)
- 5 tbsp unsalted butter, melted
- 2/3 cup powdered sugar
- 4-6 tbsp heavy whipping cream
- peppermint candy, finely crushed
Start by heating oven to 375°F. On a flat work surface, unroll 1 pie crust; spread a thin layer of hazelnut spread over crust.
Using a pizza cutter, cut crust slowly into 8 to 16 triangles depending on how big or small you want the treats. I cut mine into 8 triangles! ;)
Roll up each triangle into crescent shape (start with the outside rim and roll in toward the center). Place on a large cookie sheet lined with parchment paper about 1 inch apart. It's important to keep hands as clean as possible by not letting fingers touch chocolate hazelnut spread while rolling up crust triangles.
Repeat with remaining pie crusts and hazelnut spread. Then, brush tops with melted butter. Bake for about 20 minutes or until golden brown. Remove from cookie sheets to cooling rack.
Meanwhile, prepare the glaze by whisking powdered sugar and heavy whipping cream together until mixture is smooth (no sugar lumps). Drizzle over the warm Chocolate Hazelnut Spread Cookie Roll Up using a fork, and sprinkle on crushed peppermint candy.
Let glaze set and Chocolate Hazelnut Spread Cookie Roll Ups cool completely. Enjoy!
Calories: 104kcal | Carbohydrates: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 40mg | Sugar: 6g | Vitamin A: 55IU | Calcium: 11mg | Iron: 0.6mg
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