box Pillsbury® refrigerated pie crusts, softened as directed on box
cup graham cracker crumbs (8 graham cracker squares, finely crushed)
tablespoons butter, melted
cup marshmallow creme
tablespoons cream cheese, softened (1 oz)
cup chocolate chips
1Heat oven to 425°F. Line cookie sheet with cooking parchment paper.2Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.3Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.4Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.