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Chocolate Peanut Butter Hand Pies
Thumbnil Chocolate Peanut Butter Hand Pies

Chocolate Peanut Butter Hand Pies

By: Anna Posey



  • Hand Pie Dough:
  • 8 oz all purpose flour
  • 1/2 oz granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 8 oz unsalted butter, cold, cut into 1/2” cubes
  • 4 oz water, ice cold

  • RX Chocolate Peanut Butter Filling:
  • 1 Jar RX Nut Butter Chocolate Peanut Butter
  • 1/2 oz cocoa powder
  • 2 oz corn syrup
  • 3 oz confectioner’s sugar
  • 3/4 teaspoon kosher salt
  • 5-6 oz water
  • *add gelatin if desired

  • Fruity Frosting:
  • 8 oz confectioners sugar
  • 1 oz water
  • 2 oz freeze dried raspberry (or another freeze dried berry of your choosing!)
  • 1/2 teaspoon salt


1. Hand Pie Dough: (Yield = 10 x 5" pies)

- Place the flour, sugar, and salt in the bowl of a food processor

- Pulse to combine

- Flatten the butter a bit before adding the the food processor

- Pulse until the mixture resembles cornmeal

- Add in the water

- Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)

- Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour

- Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes

- Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface

- Chill the dough until the butter has become firm again

2. RX Chocolate Peanut Butter Filling:

- Blend all the ingredients in a food processor until it comes together

- Store in piping bags at room temperature, or freeze into rectangular pieces to be later placed in the hand pies

3. Fruity Frosting:

- Pulse the freeze dried fruit in the food processor until powdery (no need to sift after)

- Add the remaining ingredients

- Blend everything for 1 minute to combine

- Store in piping bags at room temperature

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