Summer may be almost over, but we've still got some hot days ahead of us!
Have you gone through your normal litany of Summer dishes? Are you looking for new recipes?
Betty Crocker is coming to the rescue with Betty10: Red Hot Summer Trends
This has been declared the “Year of the Pie” and we are seeing creative takes on pies everywhere. These Mini S’mores Hand Pies take everything we love about s’mores – crunchy graham crackers, melty chocolate, ooey-gooey marshmallows – and put it into a handheld pie pocket that delivers a perfect taste of summer- perfect is you're having a Staycation summer!
Mini S’mores Hand Pies
Instructions:
Disclosure / Disclaimer: I received this info, free of charge, from My Blog Spark, for blog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
Have you gone through your normal litany of Summer dishes? Are you looking for new recipes?
Betty Crocker is coming to the rescue with Betty10: Red Hot Summer Trends
This has been declared the “Year of the Pie” and we are seeing creative takes on pies everywhere. These Mini S’mores Hand Pies take everything we love about s’mores – crunchy graham crackers, melty chocolate, ooey-gooey marshmallows – and put it into a handheld pie pocket that delivers a perfect taste of summer- perfect is you're having a Staycation summer!
Mini S’mores Hand Pies
Crust
1 | box Pillsbury® refrigerated pie crusts, 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 |
Filling
1/2 | cup marshmallow creme |
2 | tablespoons cream cheese, softened (1 oz) |
2 | tablespoons sugar |
1/2 | cup chocolate chips |
Instructions:
- 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.
Disclosure / Disclaimer: I received this info, free of charge, from My Blog Spark, for blog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
Comments
Post a Comment