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Berries And Cream Pecan Lace Cup

Tasty Team

Berries And Cream Pecan Lace Cup

Inspired by foodnetwork.com

Ingredients

for 20 servings

  • 1 cup butter (230 g)
  • ¼ cup brown sugar (60 g)
  • ¼ cup corn syrup
  • ¼ cup flour (30 g)
  • ¾ cup finely chopped pecan (90 g)
  • 1 cup semi sweet chocolate (170 g), chopped
  • 3 cups whipped cream (180 g)
  • 4 cups strawberry (600 g), halved
  • 6 cups raspberry (750 g)

Nutrition Info

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    Calories 210
    Fat 16g
    Carbs 16g
    Fiber 4g
    Sugar 10g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a saucepan over medium heat, bring the butter brown sugar and corn syrup to a boil. Remove from heat.
  3. Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
  4. On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
  5. Bake for 6-7 minutes, until the edges are a deep golden color.
  6. Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
  7. Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape, then remove from the muffin tin, about 1 minute.
  8. In a bowl, microwave the chocolate in 20-second intervals, stirring in between for 1 minute.
  9. Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
  10. Place one dollop of whipped cream in the cookie cup and top with 2 strawberry halves and 3 raspberries. Serve immediately.
  11. Enjoy!
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