Heat oven to 425^. Line cookie sheet with Parchment paper.
Unroll pie crusts. Using a 3-inch cookie cutter, cut 10 rounds from each crust.
In small bowl , mix cracker crumbs and 1/4 c. sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
Place 10 of the rounds on the parchment covered cookie sheet.
Stir together filling ingredients. Spoon about 1 heaping Tablespoon of 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 or use tines of a fork.
Bake 9-12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Great filled with jam or pudding or prepared pie filling- May also drizzle frosting glaze on top.
This recipe is especially good using pieces of your favorite candy bar inside and baked - oh so yummy! Better than the fried candy bars! You are going to love these- you can bet on it !!!