Select a size: | | | |
| Prep Time Cook Time |
Servings 36 | Difficulty Easy |
Ingredients
- FOR PASTRY:
- 4 cups Flour
- 1-½ teaspoon Salt
- 1 Tablespoon Sugar
- 1-½ cup Shortening
- 1 whole Egg
- 1 Tablespoon Vinegar
- ½ cups Cold Water
- _____
- FOR FUDGY FILLING
- 1 bag (12 Oz. Bag) Semi-Sweet Chocolate Chips
- 1 can (14 Oz. Can) Sweetened Condensed Milk
- 1 teaspoon Vanilla
- Roasted Pecans Or Toasted Coconut, For Topping (optional)
Preparation Instructions
Sift flour, salt and sugar together into bowl. Cut in shortening with a pastry blender or 2 knives until it is in pea-sized pieces.
Beat egg in a small bow. Add vinegar and water. Add egg mixture to the flour mixture one tablespoon at a time, tossing with a fork to mix.
Gather dough together until sides of the bowl are clean.
Chill for one hour.
Roll pie crust 1/4″ thick. Cut into 3″ circles using a cookie or biscuit cutter. Place dough circles into the cups of mini-muffin pans.
Bake at 325 degrees for 11-14 minutes or until the edges of the crust are lightly browned.
While those cool to room temperature, prepare your fudge mixture.
In a microwaveable bowl or double boiler, melt chocolate chips, condensed milk and vanilla until smooth and spoonable.
Fill each mini crust with fudge mixture using 2 spoons, or pipe it in with an icing bag and large decorating tip.
Top with roasted pecans or a sprinkle of toasted coconut for added yumminess!
