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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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from Ingredients:
1/2 cup butter, melted and cooled |
1 cup sugar |
1/2 cup flour |
2 eggs |
1 teaspoon vanilla |
1 cup pecans, chopped and toasted |
1 cup mini chocolate chip, if using regular size give them a rough chop |
9 inches unbaked pie shells, store-bought. you can make your own too |
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl combine the butter, sugars, flour, eggs, and vanilla.
3. When combined stir in chocolate chips and toasted nuts.
4. Set aside.
5. Right out of the box the pie crust is way too thick.
6. Lightly flour your rolling surface and roll out crust so it's about 13-14 in diameter.
7. Just remember you want it pretty thin, and it will expand while cooking.
8. You will need to cut out some circles and then re-roll the pie crust.
9. A 2.75 circle fit my muffin pans perfectly.
10. Then take your little dough circles and press them into the muffin pan (should have 24).
11. Place one Tablespoon of batter in each one.
12. Bake 20-25 minutes.
13. The tops will get crinkly and golden brown.
14. Let cool for a minute and they should pop right out of the pan.
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