Categories: Dessert

Ingredients

• 14.1 oz. packaged refrigerated piecrusts, room temp
• 1/4 cup caramel topping
• 3/4 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 3 large eggs
• 1/3 cup granulated sugar
• Garnish: confectioners' sugar

Directions

1. Position oven rack in bottom third of oven, and preheat oven to 425.

2. On a lightly floured surface, unroll piecrusts. Using a 4-inch round cutter, cut 12 rounds, rerolling scraps as necessary. Transfer rounds to 12 muffin cups, pressing into bottom and up sides. Place a rounded 1/2 teaspoonful caramel topping in each prepared crust. Refrigerate for 15 minutes.

3. In a small saucepan, cook chocolate and butter over low heat, stirring frequently, until chocolate is melted and mixture is smooth, about 7 minutes. Remove from heat.

4. In a medium bowl, whisk together eggs and granulated surface; gradually whisk in chocolate mixture. Place about 2 1/2 tbsp. chocolate mixture on top of caramel in each cup.

5. Bake until crust is golden brown and center jiggles slightly, 10 to 12 minutes. Let cool completely in pan on a wire rack. Garnish with confectioners’ sugar.

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