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Chocolate Banana Pecan Lace Cup

by Julie Klink featured in Pecan Lace Cups 3 Ways

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)
    Calories 258
    Fat 19g
    Carbs 22g
    Fiber 2g
    Sugar 11g
    Protein 2g

Estimated values based on one serving size.

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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. 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.
  11. Enjoy!
 

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