Chocolate Chip Pecan Pie Pops

Chocolate Chip Pecan Pie Pops
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Ingredients
  1. 1
  2. box Pillsbury® Refrigerated Pie Crusts, softened as directed on box
  3. 1/2
  4. cup dark corn syrup
  5. 1/2
  6. cup packed brown sugar
  7. 1
  8. tablespoon butter, melted
  9. 1/4
  10. teaspoon salt
  11. 2
  12. eggs, slightly beaten
  13. 2/3
  14. cup chopped pecans
  15. 2/3
  16. cup miniature semisweet chocolate chips
  17. 36
  18. paper lollipop sticks
Instructions
  1. 1 Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
  2. 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. 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. 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. 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.
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