Cooking with Paula Deen – October 2019

13 COOKING WITH PAULA DEEN OCTOBER 2019

a BAKING WITH GUINNYb

KIDS WILL LOVE MAKING THESE

Sweet Treats CHOCOLATY, BITE-SIZE PIES

MINI CARAMEL-

CHOCOLATE PIES

Makes 12

1 (14.1-ounce) package

refrigerated piecrusts, room

temperature

¼ cup caramel topping

¾ cup semisweet chocolate

chips

½ cup unsalted butter

3 large eggs

1⁄3 cup granulated sugar

Garnish: confectioners’ sugar

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


2. On a lightly fl oured surface,
   unroll piecrusts. Using a 4-inch
   round cutter, cut 12 rounds,
   rerolling scraps as necessary.
   Transfer rounds to 12 muffi n cups,
   pressing into bottom and up sides.
   Place a rounded ½ 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
   sugar; gradually whisk in
   chocolate mixture. Place about
   2½ tablespoons 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, if desired.

I LOVE GETTING CREATIVE IN THE KITCHEN with my family. Th at’s why I set aside my pie plates to create these

fun muffi n tin pies with my grandbabies. We have a special place in our hearts for chocolate, and with a rich, gooey

caramel, too, these perfectly portioned pies are a decadent delight.