Chocolate Molasses Cups

Source: Grandma's Molasses

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

3 refrigerated pie crusts

Filling:
1/2 cup Grandma's Molasses
2 eggs
1/4 cup sugar
6-oz. Pkg. (1 cup) semi-sweet chocolate chips
1/2 cup chopped walnuts
Powdered sugar

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.