Ingredients
The following ingredients have 160 Servings
- 1 refrigerated pie crust (from a pack of two, or a homemade pie crust)
- About 1/4 cup butterscotch chips
- About 1/4 cup chocolate chips
- About 1/4 cup shredded sweetened coconut
- About 1/4 cup chopped nuts (I used pecans)
- 1/3 cup sweetened condensed milk
Instruction
- Preheat oven to 350°F. Spray mini muffin pans with cooking spray.
- Unroll your pie crust and cut 2” circles. Press into the muffin pan. Re-roll as needed. You should be able to get about 18-22 mini crusts from one pie crust.
- Sprinkle about 4-5 butterscotch chips in each pie crust. Sprinkle about 4-5 chocolate chips in each pie crust. Sprinkle about 1/4-1/2 teaspoon (each) of coconut and nuts in each pie crust. Drizzle some sweetened condensed milk in each pie crust.
- Bake for about 11-14 minutes until the crusts no longer look translucent and start to get golden (mine took 12 minutes). Cool completely before removing from pans. They should pop right out with the little nudge of a butter knife.
- Store in an airtight container for up to 4 days or freeze for up to 1 month.
