Mini Bourbon Chocolate Pecan Bites
MINI BOURBON CHOCOLATE PECAN PIES
-
¾
cup
pecans,
toasted and chopped
-
3
tablespoons
dark brown sugar
-
3
tablespoons
+ ¼ cup dark or light corn syrup,
divided
-
1-2
tablespoons
bourbon
-
1
egg
-
2
teaspoons
melted butter
-
¼
teaspoon
vanilla
-
pinch
of kosher salt
-
2
tablespoons
bourbon
-
1
package,
15 count mini-phyllo shells
-
4
ounces
semi-sweet chocolate
-
½
cup
heavy cream
-
¼
cup
dark corn syrup
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a medium bowl add pecans, brown sugar, 3 tablespoons corn syrup, bourbon and egg. Mix together. Slowly add in melted butter, vanilla paste and a pinch of kosher salt. Mix together until fully combined.
Lay out mini shells onto prepared baking sheet and add 2 teaspoons pecan filling per shell. Bake for about 15-20 minutes until set.
In the meantime, place the chocolate in a bowl. In a small saucepan, combine the cream and ¼ cup corn syrup and bring to a simmer (do not boil). Pour the hot cream over the chocolate and allow to sit for 4 minutes, or until chocolate has melted. Whisk to combine. Use right away or store in a glass jar with lid (sauce will keep in refrigerator up to 2 weeks).
Drizzle mini pies with chocolate.
*Omit bourbon for non-boozy pies
