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Chocolate Molasses Cups

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 3 dozen
These melt-in-your-mouth bite-sized tarts will make a perfect addition to your desert tray for your next afternoon tea.

For Cups:
3 refrigerated pie crusts

For Filling:
1/2 cup unsulphured molasses
2 eggs
1/4 cup granulated sugar
6-oz. (1 cup) semi-sweet chocolate chips
1/2 cup chopped walnuts
Confectioners' sugar

Allow refrigerated pie crusts to sit at room temperature for 15 to 20 minutes. Heat oven to 350°F (180°C).

Unfold each pie crust; peel off top plastic sheets. Press out fold lines on crusts. Invert and remove remaining plastic sheets. Cut twelve 2 1/2 -inch circles from each pie crust. Press into bottom and up sides of a mini muffin pan.

In medium size bowl, combine molasses, eggs and sugar; beat until smooth. Stir in chocolate chips and walnuts. Spoon into pastry lined mini muffin cups, filling each 2/3 full. Bake at 350°F (180°C) for 20 to 25 minutes or until filling is set. Cool completely. Remove from pans. Sprinkle with confectioners' sugar.

Makes 3 dozen cups.

Source: Grandma's Molasses
Date: June 22, 2003


Reviewer: Renee
This is an excellent cookie!!!! I made these for over 20 years. They are a family favorite. A must for anyone's cookie list!!!


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