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Chocolate Chip Pecan Pie Pops

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Chocolate Chip Pecan Pie Pops
  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 9
  • Servings 36
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Transform Pillsbury™ refrigerated pie crusts into an easy Halloween dessert with this chocolate chip and pecan pops recipe.
Updated Apr 3, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
  • 2
    Unroll 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.
  • 3
    In 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.
  • 4
    Bake 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.
  • 5
    With 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 Information

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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