INGREDIENTS:
1 BOX PILLSBURY PIE CRSUST
MARSHMALLOW FLUFF
MINI MARSHMALLOWS
SNACK SIZE HERSHEY BARS
GRAHAM CRACKERS CUT INTO QUARTERS AND THEN SMALL PIECES
1 EGG BEATEN, TO BRUSH ON TOP BEFORE BAKING
CHOCOLATE CHIPS, MELTED FOR DRIZZLE
ROLL OUT ONE PIE CRUST FOR EACH HAND PIE.
USE A MOLD TO CUT THE 2 CIRCLES OR A COOKIE CUTTER. ON ONE HALF ADD HEAPING HUGE SCOOPS OF FLUFF AND A FEW MINI MARSHMALLOWS. TOP IT WITH 2 HERSHEY BARS CUT UP AND A FEW GRAHAM CRACKER PIECES. SEAL WITH THE OTHER PIE CRUST AND CRIMP SIDES WITH A FORK OR USING YOUR MOLD. BRUSH TOP WITH THE BEATEN EGG. BAKE ON PARCHMENT PAPER AT 425 FOR 11-15 MINUTES UNTIL GOLDEN. REMOVE FROM OVEN. ADD CHOCOLATE DRIZZLE AND EAT UP!!! CAREFUL: INSIDE WILL BE VERY HOT, OOEY AND GOOEY. IN OTHER WORDS, PERFECTION!
6 comments:
Oh my word, this weekend is going to rock with making these, thank you!
Where did you get your mold?
HOME GOODS BUT AMAZON HAS A BUNCH TOO
The Crust cutter gadget from Pampered Chef would probably work wonders for this was well.
I have a dumpling mold that would be about half this size that might would work.And then you would have twice as many!Yay!
You have to post this on Pinterest.
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