Categories: Sweet Treats
Ingredients
- 1/2 cup flour
- 1/4 cup chopped pecans
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 4 ounces semi-sweet chocolate, melted
- 3.4 ounces butterscotch Jell-O instant pudding
- 1/2 cup milk
- 1 cup thawed whipped topping
Directions
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Preheat over to 350 degrees.
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Combine flour, nuts, sugar, and butter.
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Press into the bottom of 20, lined, muffin pans.
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Bake for 15 minutes.
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Cool.
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Safe about 1 tablespoon of the melted chocolate for later.
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Spoon remaining chocolate over crusts.
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Refridgerate for 5 minutes.
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Beat pudding and milk together for 2 minutes.
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Stir in whipped topping.
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Spoon mixture over baked crusts.
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Drizzle with remaining melted chocolate.
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Refridgerate for at least 3 hours before serving.