Servings: 3 dozen
Ingredients:
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
Instructions:
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