- 15 mins
- 23 mins
Ingredients
- 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
- 2 tablespoons butter, melted
- 1/2 cup pecans, chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 teaspoon salt
- Optional: 1/4 cup semi-sweet or milk chocolate chips to decorate
Preparation
Step 1
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. Don't want it dry, just slightly thickened, about the consistency of pudding. Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. Gentle fold about 1/8 to 1/4' up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on parchment lined pan and bank for 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag and microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool.