- 36
- 20 mins
- 40 mins
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Ingredients
- 36 frozen mini phyllo shells
- 1/3 C. semisweet chocolate mini-morsels
- 1 C. finely chopped pecans,
- toasted
- 3/4 C. firmly packed light brown sugar
- 1 T. butter or margarine,
- softened
- 1/4 C. bourbon
- 1 large egg, lightly beaten
Preparation
Step 1
1. Preheat oven to 350°F.
2. Arrange shells on a lightly greased 15 x 10-inch jellyroll pan. Sprinkle chocolate mini-morsels into shells.
3. Stir together pecans and next 4 ingredients. Spoon evenly into shells.
4. Bake at 350°F for 20 minutes or until golden brown.
5. Store in an airtight container up to 3 days, or freeze up to 1 month.