Inspired by foodnetwork.com
Ingredients
for 20 servings
- 1 cup (230 g) butter
- ¼ cup (60 g) brown sugar
- ¼ cup corn syrup
- ¼ cup (30 g) flour
- ¾ cup (90 g) finely chopped pecan
- 1 cup (170 g) semi sweet chocolate, chopped
- 3 cups (180 g) whipped cream
- 4 cups (600 g) strawberry, halved
- 6 cups (750 g) raspberry
Preparation
- Preheat oven to 350˚F (180˚C).
- In a saucepan over medium heat, bring the butter brown sugar and corn syrup to a boil. Remove from heat.
- Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
- On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
- Bake for 6-7 minutes, until the edges are a deep golden color.
- Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
- 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.
- In a bowl, microwave the chocolate in 20-second intervals, stirring in between for 1 minute.
- Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
- Place one dollop of whipped cream in the cookie cup and top with 2 strawberry halves and 3 raspberries. Serve immediately.
- Enjoy!
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