Prep Time 20min.
Total Time 3hr. 50min.
1/2 cup flour
1/4 cup finely chopped PLANTERS Pecans
1 Tbsp. sugar
1/4 cup butter, melted
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate, melted, divided
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1/2 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
– Heat oven 350ºF.
– Combine flour, nuts, sugar and butter; press onto bottoms of 20 paper-lined mini muffin cups. Bake 15 min. or until lightly browned. Cool.
– Reserve about 1 Tbsp. of the melted chocolate for later use. Spoon remaining chocolate over crusts; refrigerate 5 min. or until firm.
– Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon over crusts. Drizzle with reserved melted chocolate. Refrigerate 3 hours.