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RASPBERRY CHOCOLATE PUFFS

From tasteofhome.com

Prep: 25 minutes. Bake: 20 minutes + cooling. Yields: 8 servings.

INGREDIENTS

• 1 cup milk chocolate chips • 1 cup white baking chips • 1 cup chopped pecans • 1 package (17.3 ounces) frozen puff pastry, thawed • 1 package (12 ounces) frozen unsweetened raspberries, thawed • 1 cup confectioners' sugar • Additional confectioners' sugar • Optional ingredients: fresh raspberries and additional chocolate and white baking chip

DIRECTIONS:

1. Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. 2. Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal. 3. Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds. 4. To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.