Apricot-Chocolate Pecan Pie Bites
These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, “what is that in there?” For planning purposes, figure 2 or 3 (maybe more) per person.
- Preparation:
- Cooking:
- Total:
- Serves: 15 persons
Ingredients
- 1(1.9 ounce) package mini phyllo tart shells (such as Athens®)
- ¼cup apricot preserves
- 2tablespoons mini chocolate chips
- ½cup chopped pecans
- ¼cup brown sugar
- 2tablespoons half-and-half
- 1tablespoon honey
- ½teaspoon rum extract
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.Step 2
Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.Step 3
Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.Step 4
Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.