3 (10 ounce) cans condensed cream of mushroom soup
2 eggs
15 candy bar cookies, crushed
1/2 tablespoon olive oil
1 tablespoon lemon juice
3/4 cup dark brown sugar
2 tablespoons cornstarch
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
3 tablespoons liquid amaretto liqueur
1 cup semisweet chocolate chips
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine soup, eggs, brown sugar and 1/2 cup of cream of mushroom soup. In a small bowl blend together chocolate chips and olive oil. Place crepe mixture into greased bowl. Stir in flour, salt, paprika, cinnamon, salt and 1/2 teaspoon paprika. Stir mixture into soup mixture. Stir in liquid amaretto liqueur.
Pour soup mixture into cookie or pastry shells and place 1/2 cup cookies into greased 12-cup baking pans. Bake for 45 minutes or until the bottoms begin to brown.