- Cook Time
- Prep Time
- 1 14.1 ounce package refrigerated piecrusts
- 1 cup semisweet chocolate chips
- 3 tablespoons butter
- 1/2 cup toasted pecans, chopped
- 1/2 cup (packed) light brown sugar
- 1/4 cup dark corn syrup
- 2 eggs, beaten
- 1/4 teaspoon salt
- 24 6-inch lollipop sticks
Position a rack in the center of the oven and preheat to 350 degrees . On a lightly floured surface, unroll the piecrusts. Using a 2 1/2-inch round cookie cutter, cut out 12 circles from each crust. Press the dough circles into the cups of 2 mini-muffin pans.
In a bowl, microwave the chocolate chips at medium power in 20-second increments, stirring in between, until smooth. spoon 1/2 tsp. chocolate into each cup; refrigerate until ready to fill. Reserve the remaining chocolate.
In a small saucepan, melt the butter over low heat. Remove from the heat. Whisk in the pecans, brown sugar, corn syrup, eggs and salt. Divide the filling among the dough cups. Bake until set, 25 to 30 minutes. Let cool for 10 minutes. Transfer pies to a cooling rack.
Using a skewer, make a hole in the side of each pie. Rewarm the chocolate; drizzle over the pies. Let set 20 minutes. Insert a lollipop stick into each hole.