My friend Niki is having a baby girl so we partied it up this weekend at a baby shower in her honor. When I saw this recipe, I knew it was perfect for the shower. They were delicious!
1 refrigerated pie crust, softened as per package instructions
1/3 cup chocolate chips
1/3 cup chocolate candy melts
15 caramel squares, unwrapped
1 tablespoon water
1 Preheat oven to 350. Spray well of mini muffin pan with cooking spray for baking.
2 Unroll pie crust and cut 2 1/2″ circles with cookie cutter. Press gently into wells of pan. You should get about 18 with rerolling the crust.
3 Place about 6 chocolate chips into each crust. Place pans in fridge until ready to use.
4 Melt caramel squares and water in microwave safe bowl on high for 30 seconds then stir. Heat in additional 30 second intervals until melted and smooth. Stir in coconut.
5 Spoon about 1/2 tablespoon of caramel mixture into each well on top of chocolate chips. Spray hands with cooking spray and press mixture down evenly, work quickly as the caramel hardens fast.
6 Bake 10 – 14 minutes, until crust starts to get golden. Cool completely in pan then remove to cooling racks.
7 Melt candy melts in microwave in 30 second intervals until melted and smooth. Place in a sandwich bag and snip off corner. Pipe stripes over pies.
Here’s a closer look
recipe from Crazy For Crust