Mini Chocolate/Bourbon Pecan Tarts

By á-47

Ingredients

• 1/2 cup dark corn syrup
• 1/3 cup sugar
• 2 Tbsp. butter, softened
• 1/8 tea. salt
• 3 pkgs frozen mini phyllo shells, thawed (Athens Mini Fillo Shells)
• 3 Tbsp. bourbon
• 2 eggs, lightly beaten
• 3/4 cup chopped pecans
• 1/3 cup mini semisweet chocolate morsels

Preparation

Step 1

Prheat oven to 350 degrees. Line a baking sheet with foil.

In a medium saucepan, combine corn syrup, sugar, butter, and salt. Cook over medium heat 3-4 minutes or until bubbly and sugar dissolves. Let cool completely


Place phyllo shlls on prepared baking sheet. Bake for 5 minutes. Cool completely on baking sheet.

Add bourbon to corn syrup mixture; stir well. Add eggs, stir until well blended. stir in nuts and chocolate morsels.

Spoon a scant 1 Tbsp. filling into each phyllo shell, stirring saucepan of filling frequently to keep nuts and chocolate distributed.

Bake for 15 minutes or until filling is puffed and set. serve warm or at room temperature.

Note; These are best served the same day to ensure that the phyllo sheels stay crispy.