When I was a child my grandmother would always bake pies for every holiday and family get together. She always had a bit of left over dough and would let my cousins and I roll out the scraps and spring with cinnamon and sugar, roll it up and bake it. This recipe is a reminder of those same flavors and a reminder of the wonderful times we had baking together.
• 1 uncooked pie crust rolled out to 1/8-1/4 inch think
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 2/3 cup mini chocolate chips
• 2 teaspoons cinnamon
• 1/2 teaspoons salt
• 2 tablespoons melted margarine or butter
Preheat oven for 425F. Toss the pecans, sugar, chocolate chips, cinnamon, and salt together. Stir in
the melted butter. Place the pie crust on the cookie sheet and pour the pecan mixture into the middle leaving at least an inch of dough around it. Fold the edges of the dough up and over the mixture, overlapping as you go along. Place the tart in the oven and bake for 25 minutes, until lightly browned. Allow to cool for at least 10 minutes on a wire rack before cutting.