Chocolate-Raspberry Tarts

• 1 pkg. (12 oz.) won ton wrappers (about 50 wrappers)
• 2 Tbsp. cinnamon sugar
• 1 pkg. (4 oz.) BAKER'S Dark Bittersweet Chocolate Baking Bar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 pt. fresh raspberries (about 50 raspberries)

1. Preheat oven to 400F.
2. Cut won ton wrappers into circles using 2-inch cookie cutter; discard scraps.
3. Place circles in single layer on baking sheet sprayed with cooking spray; spray lightly with cooking spray.
4. Sprinkle with cinnamon sugar.
5. Bake 5 min.
6. or until golden brown.
7. Microwave chocolate in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min.
8. or until chocolate is almost melted, stirring after 45 sec.
9. Stir until chocolate is completely melted.
10. Gently stir in whipped topping.
11. Pipe chocolate mixture evenly onto won ton circles; top evenly with raspberries.
12. Refrigerate any leftover "tarts."

wrappers, cinnamon sugar, s dark bittersweet chocolate baking bar, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-tarts-88941.aspx (may not work)