Ingredients:
1 box refrigerated pie crusts, softened as directed on the box
1/2 c. graham cracker crumbs (8 graham crackers, finely crushed)
1/4 c. sugar
3 Tbsp. butter, melted
FILLING:
1/2 c. marshmallow creme
2 Tbsp. (1 oz.) cream cheese, softened
1/2 c. chocolate chips
Directions:
Heat oven to 425 degrees. Line cookie sheets with cooking parchment paper.
Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In a small shallow bowl, mix cracker crumbs and 1/4 c. sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in the center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
Bake 9-12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
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