Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup dark corn syrup
1/2
cup packed brown sugar
1
tablespoon butter, melted
1/4
teaspoon salt
2
eggs, slightly beaten
2/3
cup chopped pecans
2/3
cup miniature semisweet chocolate chips
36
paper lollipop sticks
Preparation
Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
Unroll crusts on lightly floured surface. Using 2 1/2-inch round cutter, cut 13 rounds from each crust. Reroll scraps and cut an additional 10 rounds. Press rounds in bottoms and up sides of muffin cups.
In medium bowl, mix corn syrup, brown sugar, melted butter, salt and eggs until well blended. Stir in pecans and chocolate chips. Spoon 2 teaspoons filling into each crust-lined cup.
Bake 20 to 25 minutes or until crust is golden brown and filling is set. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
With small sharp knife, cut small hole in side of each pie, near the bottom. Insert 1 lollipop stick into each pie no more than halfway.
