Chocolate Molasses Cups


  • 3 refrigerated pie crust
  • Filling
  • 1/2 cup Grandmas Original Molasses
  • 2 eggs
  • 1/4 cup sugar
  • 6 oz. pkgs. (1 cup) chocolate chips, semi-sweet
  • 1/2 cup chopped walnuts
  • sifted powdered sugar


These melt-in-your-mouth bite-sized tarts make a perfect addition to a desert tray.

Allow crust pouches to sit at room temperature for 15 to 20 minutes. Heat oven to 350°F.

Unfold each pie crust; peel off top plastic sheets. Press out fold lines. Invert ad remove remaining plastic sheets. Cut twelve 2 1/2 -inch circles from each pie crust. Press into bottom and up sides of mini-muffin/ gem pan.

In medium bowl, combine molasses, eggs and sugar; beat until smooth. Stir in chocolate chips and walnuts. Spoon into pastry line cups, filling each 2/3 full. Bake at 350°F for 20 to 25 minutes or until filling is set. Cool completely. Remove from pans. Sprinkle with powdered sugar.

3 dozen cups.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.