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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
There are two types of people who make Yom tov: the ones who make desserts first and freeze them, and those who leave dessert for last minute. Whichever one you are, this one’s for you! Yield: 12 mini pies
12 mini graham cracker crusts
1/2 cup hazelnut spread
cookie dough (see recipe below)
vanilla fudge ice cream
1 cup oil
3/4 cup sugar
3/4 cup Haddar Brown Sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
2 cups Glicks Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 bag Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit.
Using a hand mixer or an electric mixer, beat oil, sugar, and brown sugar. Add eggs, vanilla, flour, baking powder, and baking soda.
Fold in chocolate chips.
Preheat oven to 350 degrees Fahrenheit.
Smear some hazelnut spread in each graham cracker crust. Add approximately one teaspoon cookie dough. Repeat with each pie crust until done.
Bake for 12–14 minutes.
Serve warm with ice cream.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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