Transform Pillsbury™ refrigerated pie crusts into an easy Halloween dessert with this chocolate chip and pecan pops recipe.
Chocolate Chip Pecan Pie Pops
- Prep Time 25 min
- Total 1 hr 25 min
- Ingredients 9
- Servings 36
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup dark corn syrup
- 1/2 cup packed brown sugar
- 1 tablespoon butter, melted
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 2/3 cup chopped pecans
- 2/3 cup miniature semisweet chocolate chips
- 36 paper lollipop sticks
Instructions
-
Step1Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
-
Step2Unroll crusts on lightly floured surface. Using 2 1/2-inch round cutter, cut 13 rounds from each crust. Reroll scraps and cut an additional 10 rounds. Press rounds in bottoms and up sides of muffin cups.
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Step3In medium bowl, mix corn syrup, brown sugar, melted butter, salt and eggs until well blended. Stir in pecans and chocolate chips. Spoon 2 teaspoons filling into each crust-lined cup.
-
Step4Bake 20 to 25 minutes or until crust is golden brown and filling is set. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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Step5With small sharp knife, cut small hole in side of each pie, near the bottom. Insert 1 lollipop stick into each pie no more than halfway.
Nutrition
110
Calories
6g
Total Fat
1g
Protein
14g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Total Fat
- 6g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 90mg
- 0%
- Total Carbohydrate
- 14g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;Carbohydrate Choice
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