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“From a 1988 Pillsbury booklet.”
24 cookies

Ingredients Nutrition

  • 1 (15 ounce) packagepillsbury all ready pie crusts
  • 2 teaspoons flour
  • 23 cup pecans, chopped
  • 34 cup brown sugar, firmly packed
  • 1 ounce square semisweet chocolate, melted, cooled
  • 1 tablespoon butter or 1 tablespoon margarine, softened
  • 1 teaspoon vanilla
  • 1 egg


  1. Allow both crust pouches to stand at room temperature for 15-20 minutes.
  2. Heat oven to 375°F.
  3. Unfold each crust; remove top plastic sheets. Press out fold lines.
  4. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
  5. Invert and remove remaining plastic sheets.
  6. Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
  7. Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
  8. Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
  9. Spoon teaspoonful of filling over nuts in each cup.
  10. Sprinkle with remaining nuts.
  11. Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
  12. Cool 1 minute; remove from pans.

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