Gather tissue paper, several paintbrushes, and a container of Mod Podge or watered-down white glue. Working on a protected surface, simply tear the tissue into squares and paste them in place. We found that double layers of tissue produced the boldest colors, and a topcoat of Mod Podge gave the finish durability.
1 teaspoon of water
Prepared pie crust
Mini chocolate chips
Peanut butter chips
Flour for work surface
Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.