Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4
cup sugar
3
tablespoons butter, melted
1/2
cup marshmallow creme
2
tablespoons cream cheese, softened (1 oz)
2
tablespoons sugar
1/2
cup chocolate chips
Preparation
Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
