Directions

Serving Size: 5

1. Preheat the oven to 400 degrees F and spray a cookie sheet
2. Roll the pie doughs out and cut into rectangles
3. Place half of the rectangles on the cookie sheet and pipe alternating lines of fluff and hazelnut spread
4. Wet the edges of the piped rectangles and cover with the other half of the pie crust rectangles and press the edges with a fork to seal
5. Bake for 10-15 minutes until the crust is baked
6. Allow to cool
7. Make the glaze by mixing the butter, Protein Hot Chocolate, mini chocolate chips, and powdered sugar
8. Top the poptarts with the glaze and graham cracker crumbs