These cute little bites are like mini pecan pies. They freeze beautifully, but if you're going to freeze them, omit the chocolate topping. Then drizzle them with chocolate when they have thawed.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp. almond extract
- 1-3/4 cups flour
- 1 cup powdered sugar
- 1/2 cup butter
- 1/3 cup corn syrup
- 1 cup chopped pecans
- 36 pecan halves
- 1/2 cup milk chocolate chips
Preparation:
Preheat oven to 400 degrees F. In large bowl, combine 1/2 cup butter, sugar, egg, and almond extract and beat well. Stir in flour until crumbly. Press one tablespoon of this mixture into bottom and up sides of mini muffin tins. Bake at 400 degrees F for 7-10 minutes until very light gold.
While crusts are baking, combine powdered sugar, 1/2 cup butter, and corn syrup in medium saucepan over medium heat. Cook, stirring frequently, until mixture comes to a full boil. Remove from heat and stir in chopped pecans.
Spoon this mixture into the baked shells and top each with a pecan half. Bake 5 minutes longer until set.
Remove from pans carefully and cool on wire racks. In microwave or heavy saucepan, melt chocolate. Drizzle a small amount of chocolate over each tart and let stand until set.
