Ingredients:
2 refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tbsp of milk
24 pecan halves
1. Preheat oven to 350
2. Use a cookie cutter to cut out 24 mini crusts and place crusts in muffin tins.
3. Bake crusts for 5 minutes and remove from oven.
4. While crusts are baking, microwave chocolate chips and milk for 1 minute. Stir until smooth.
5. Place 1 tsp of chocolate mixture onto each crust and top with a pecan half.
6. Bake for 10 minutes.
7. Allow to cool complete and store in refrigerator