Mini Bourbon Chocolate Pecan Bites

Mini Bourbon Chocolate Pecan Bites

Servings 15 Bites


  • ¾ cup chopped pecans
  • 3 tablespoons brown sugar
  • tablespoons dark or light corn syrup, divided
  • 1-2 tablespoons bourbon
  • 1 egg
  • 2 teaspoons melted butter
  • ¼ teaspoon vanilla bean paste or extract
  • pinch of kosher salt
  • 1-2 tablespoons bourbon
  • 1 package, 15 count mini-phyllo shells
  • 4 ounces semi-sweet chocolate
  • ½ cup heavy cream
  • ¼ cup corn syrup


Preheat oven to 325°F. Line a baking sheet with parchment paper.

  • In a small skillet over medium heat, toast pecans for 5-6 minutes (making sure they do not burn).

In a medium bowl add toasted pecans, brown sugar, 3 tablespoons corn syrup, bourbon, and egg. Mix together. Slowly add in melted butter, vanilla, and 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 remaining 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 the chocolate has melted. Whisk to combine. Use right away or store in a glass jar with a lid (sauce will keep in the refrigerator up to 2 weeks).

        Drizzle mini pies with chocolate.


            *Omit bourbon for non-boozy pies

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