Ingredients

1 box refrigerated piecrust
1 stick butter
1 cup sugar
1/2 cup flour
1 tsp vanilla
1 cup chocolate chips
2 eggs, well beaten
1 cup walnuts, optional

Instructions

Lay piecrust dough on very lightly floured cloth. Using a 2" biscuit cutter, cut piecrust dough and place each circle in lightly greased mini muffin pans.
In a medium saucepan over low heat, mix together butter, sugar, flour and vanilla. Add chocolate chips last. Continue cooking until chips are melted in. Remove from heat and add eggs and walnuts stirring until eggs mix in well. Spoon a tablespoon chocolate mixture into each mini crust.
Bake at 350 for 10-12 minutes. Let cool and remove from pan to cooling rack. Can be topped with tablespoon of whipped cream or dusted with powdered sugar.

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