I am gearing up for Thanksgiving by bringing you a series of sweet and savory dishes. So what better way to start off than with a dessert. I mean who isn’t tempted to eat dessert first, right? Or is that just me? These chocolate pecan pie bites are sooooo easy to make it is ridiculous!! But they look fancy enough for company. Sometimes plain and simple dressed up just a little bit can make quite a statement. Normally everyone at my house is waaaaay to full for dessert after Thanksgiving dinner. Most everyone is lying around with pants unbuttoned groaning miserably because they are overstuffed with stuffing, hehehe. But everyone is looking at the desserts just wanting and wishing they could squeeze in one bite. So I have the solution to everyone’s problem. These irresistible chocolate pecan pie bites will satisfy that sweet desire everyone has after a big savory meal. They have just the right combination of chocolate and sweet pecan pie filling I guarantee you it will be hard to eat only one! 🙂
- 3/4 cup semi sweet chocolate chips
- 2 tablespoons heavy cream
- 2/3 cup finely chopped pecans
- 3 tablespoons light corn syrup
- 3 tablespoons sugar
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla
- Chopped pecans for garnish optional
Line a mini muffin tin with mini baking cups.
In a small saucepan melt the chocolate and cream over low heat until smooth.
Fill each muffin tin with 1 teaspoon melted chocolate. Gently tap muffin pan on counter to allow chocolate to spread evenly. Place in the freezer for 5-10 minutes until firm. (Make sure muffin pan is sitting on a level surface)
To prepare the filling place chopped pecans, corn syrup, sugar, butter and cream in a small saucepan. Over medium to medium low heat bring to a boil for 3- 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Let cool until cool enough to touch. Fill each muffin tin with filling (I used slightly more than 1/2 tablespoon for each). Using a lightly buttered finger, carefully press the filling to the edges or use the back of a spoon.
Using the remainder of the melted chocolate top each muffin tin with 1 teaspoon (gently rewarm chocolate until smooth if needed). Gently tap muffin pan on counter to allow chocolate to spread evenly. Top each with some chopped pecans if desired. Chill in freezer until set.