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| my only problem was the chocolate didn't get all melty and gooey. :( |
Here's the recipe:
INGREDIENTS:
Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted
Filling:
1/2 cup marshmallow creme
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips
DIRECTIONS:
1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
3. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Note:
I didn't want to buy marshmallow creme for a 1/2 cup and then have to keep the rest in my cupboard screaming at me until I ate it all with a spoon so I just used marshmallows we already had and it worked fine. It probably would have turned out more gooey if I used the creme but whatevs it tasted like marshmallows were in there so good enough for me.
I also didn't have any butter in the house so I used coconut oil and that worked fine too.
Let me know if you try the recipe and what changes you made. I had serious thoughts of adding peanut butter to the concoction, but I didn't think mr. plater would appreciate that too much. I bet it would be so good though.
