Total Time
1hr 40mins
Prep 1 hr 20 mins
Cook 20 mins

Great when paired with mini scoops of vanilla and coffee ice cream and maybe a swirl of raspberry sauce...yum!

Ingredients Nutrition

Directions

  1. Heat oven to 400*F.
  2. Combine all pastry ingredients in a large bowl and mix with an electric mixer on medium speed until mixture resembles coarse crumbs.
  3. Press 1 tablespoons of the mixture into each well of 36 non-stick mini muffin cups, forming 1 3/4-2" shells.
  4. Bake 7-10 minutes, until very lightly browned. Remove from oven; reduce oven temperature to 350*F.
  5. Combine the powdered sugar, butter, and corn syrup in a 2-quart saucepan.
  6. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4-5 minutes.
  7. Remove pan from heat; stir in the chopped pecans.
  8. Spoon the filling into the baked shells and top each with a pecan half; bake for 5 minutes.
  9. Cool for 20 minutes; remove from pans and cool completely on wire racks.

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