Sometimes I crave Toll House Pie. For instance yesterday I was sitting on the couch enjoying having Monday off and watching Wives and Daughters via Amazon’s very cool “Unbox” feature on the TiVo, except all I could think about was chocolate. Finally I paused my movie and started peering into cupboards in the kitchen. I noticed a packet of wonton wrappers that I’d purchased and I had an idea. What if I used the wonton wrappers to make mini Toll House Pie Tarts…and so I did.

I based the cooking time for the tarts on the Nasoya Wonton Mini Quiche recipe and lowered the baking temperature to 350 degrees. For the filling I halved the traditional Toll House Pie recipe and used an ice cream scoop to fill each tart. Each cup was made by layering two wontons diagonally in order to get a maximum amount of coverage in the muffin tin. You can whip these tarts up in around 30 minutes and they’d definitely travel well if you’re looking for something rich and sweet to bring to Thanksgiving.

Mix Batter	Stir in Chips & Nuts
Layer Wontons in Muffin Tin	Scoop in the Batter
Have a Few	Or Share With Friends

Toll House Pie Tarts (Based on the traditional Toll House Pie recipe from Nestle)
Makes 12 Tarts

1 large egg
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup chocolate chips
1/2 cup chopped nuts
24 wonton wrappers

Preheat oven to 350° F.

Layer two wontons into each muffin cup.

Beat egg in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Using an ice cream scoop, spoon one scoop of the mixture into each wonton cup.

Bake for 15 to 20 minutes and cool before attempting to remove tarts from the muffin tin.

Last year was the first Thanksgiving that I spent with Chris. Coincidentally it was also my introduction to an amazingly sinful and delicious dessert known as “Toll House Pie.” Essentially Toll House Pie is a gigantic, gooey chocolate chip cookie nestled in pie crust. Chris’s father is the king of Toll House Pie. I looked forward to devouring a gigantic piece of his luscious dessert again all week. Needless to say I was not disappointed. Unfortunately, I haven’t been able to stop thinking about how awesome that piece of pie tasted. After much internal debate (and a solemn vow to use the elliptical machine every night this week) I finally looked up a recipe online and made a Toll House Pie of my very own. Oh man…it was so worth having to spend all of that time running in place. Note: I added 1 teaspoon of vanilla to the recipe linked above. I’d also recommend reducing the cooking time slightly to 45-50 minutes. Now go get the chocolate chips and lace up those sneakers!

Why Running Shoes Are Needed	Beat Until Fluffy
Mix in the Sugars & Flour	Whip in the Melted Butter
So Many Chocolate Chips!	Take the Easy Way Out (Fake Pie Crust)
Bake Just Long Enough for a Quick Workout	Pour a Tall Glass of Milk