Black Bottom Brandy Bites

• 2 sheets refrigerated pie crust
• 1-1/2 cups mascarpone cheese
• 3/4 cup turbinado sugar or sugar, divided
• 1/3 cup brandy
• 1/2 teaspoon ground ginger, divided
• 1/2 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips, divided
• 1-1/4 teaspoons pumpkin pie spice

1. Preheat oven to 425u0b0. Bring pie crusts to room temperature.
2. Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate.
3. Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini-muffin cups coated with cooking spray. Pierce once with a fork.
4. Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack.
5. When circles are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag, insert a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.

crust, mascarpone cheese, turbinado sugar, brandy, ground ginger, vanilla, chocolate chips, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/black-bottom-brandy-bites/ (may not work)