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4 pie crusts, cut into 6-inch rounds 1 cup sliced strawberries (optional) 1 1/2 cups Suzanne’s Ricemellow Crème 4 dark chocolate bars 2 Tbsp. melted margarine Sugar for garnish • In the center of each pie crust round, place several sliced strawberries. Top with some of the Ricemellow Crème and half of a chocolate bar. Fold in half and seal the edges with some of the melted margarine. Press the edges closed. Brush with the margarine and sprinkle with the sugar. • Wrap in aluminum foil and grill for 5 minutes on each side. Carefully remove the foil and grill until browned. Makes 8 servings