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, chopped (170 g) - 1 package instant banana pudding, prepared
- 4 bananas, sliced
-
1 cup mixed nut, chopped (110 g)
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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!
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Tips
-
Marlies Samsom
I Made this with my mom and it turned out to be way too greasy. It didnt stick and when we wanted it to turn into cups, everything fell apart. There must be way less butter i think... we’re not sure yet
2018-12-25T16:30:43Z Helpful (0)
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