Mini Bourbon Chocolate Pecan Bites



Servings 6


  • 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