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Chocolate Banana Pecan Lace Cup

from the video Pecan Lace Cups 3 Ways ▶︎

by Julie Klink

Inspired by


for 20 servings

  • 1 cup (230 g) unsalted butter
  • ¼ cup (60 g) brown sugar
  • ¼ cup (60 g) corn syrup
  • ¼ cup (30 g) flour
  • ¾ cup (90 g) finely chopped pecan
  • 1 cup (170 g) semi sweet chocolate, chopped
  • 1 package instant banana pudding, prepared
  • 4 bananas, sliced
  • 1 cup (110 g) mixed nut, chopped


  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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