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Berries And Cream Pecan Lace Cup

by Julie Klink • featured in Pecan Lace Cups 3 Ways

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, chopped (170 g)
  • 3 cups
    whipped cream (180 g)
  • 4 cups
    strawberry, halved (600 g)
  • 6 cups
    raspberry (750 g)

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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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