Inspired by foodnetwork.com
Ingredients
for 20 servings
- 1 cup unsalted butter (230 g)
- ¼ cup brown sugar (60 g)
- ¼ cup corn syrup (60 g)
- ¼ cup flour (30 g)
- ¾ cup finely chopped pecan (90 g)
- 1 cup semi sweet chocolate (170 g), chopped
- 1 package instant banana pudding, prepared
- 4 bananas, sliced
- 1 cup mixed nut (110 g), chopped
Nutrition Info
Shop ingredients with
- Calories 258
- Fat 19g
- Carbs 22g
- Fiber 2g
- Sugar 11g
- Protein 2g
Estimated values based on one serving size.
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.
- Scoop about 2 tablespoons of banana pudding into the pecan lace cookie cup. Place 3 slices of banana over the pudding. Drizzle the leftover melted chocolate over the bananas. Sprinkle nuts over the top. Serve immediately.
- Enjoy!