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Chocolate Chip Pecan Pie Pops

Transform Pillsbury® refrigerated pie crusts into an easy Halloween dessert with this chocolate chip and pecan pops recipe.

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  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 36

Ingredients

1
box Pillsbury® Refrigerated Pie Crusts, softened as directed on box
1/2
cup dark corn syrup
1/2
cup packed brown sugar
1
tablespoon butter, melted
1/4
teaspoon salt
2
eggs, slightly beaten
2/3
cup chopped pecans
2/3
cup miniature semisweet chocolate chips
36
paper lollipop sticks

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Sodium
90mg
90%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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