Chocolate Pretzel Pocket Pies

Chocolate Pretzel Pocket Pies
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6

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About this Recipe

Bake up some chocolate heaven with these small chocolate, toffee, and crushed pretzel filled treats you can enjoy any time of the year!


2 TENDERFLAKE® Frozen Deep Dish Pie Shells
2 tbsp (30 mL) Crushed pretzels
2 tbsp (30 mL) Milk chocolate chips
2 tbsp (30 mL) Toffee bits
1 tbsp (15 mL) Milk


PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes. Meanwhile, bake crushed pretzels on a cookie sheet in oven for 10 minutes or until crispy. Remove from oven and set aside.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) cookie cutter. Set any leftover dough aside.

MIX pretzels, chocolate chips and toffee bits in a small bowl. Divide mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

FOR decorating ideas see the Tips section.


If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.

Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above.

Decorate your pies with sprinkles by brushing top with milk or egg wash, adding your favourite sprinkles and bake as directed above.

Allow baked pies to cool completely if using decorative icing.

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