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All the sweetness and nutty flavor of pecan pie in a bite-size treat.
2 packages (14.1 ounces each) refrigerated pie crusts, (4 crusts)
1 1/2 cups firmly packed brown sugar
2 eggs, lightly beaten
2 tablespoons melted butter
1 tablespoon McCormick® Pure Vanilla Extract
1 cup finely chopped pecans
1/4 cup miniature chocolate chips
36 pecan halves
Preheat oven to 350°F. Unrolls crusts on lightly floured surface. Using a 3-inch round cutter, cut out 9 rounds from each crust for a total of 36 rounds. Re-roll scraps as necessary. Press dough rounds into mini muffin pans sprayed with no stick cooking spray. Set aside.
Mix brown sugar, eggs, butter and vanilla in large bowl until well blended. Stir in pecans and chocolate chips. Spoon about 1 tablespoon pecan filling into each crust. Top each with 1 pecan half.
Bake 15 to 20 minutes or until topping is set. Cool in pan 2 minutes. Remove to wire racks; cool completely.
(Amount per serving)