Apricot-Chocolate Pecan Pie Bites
9 ounce) package mini phyllo tart shells (such as Athens®)
¼ cup apricot preserves
2 tablespoons mini chocolate chips
½ cup chopped pecans
¼ cup brown sugar
2 tablespoons half-and-half
1 tablespoon honey
½ teaspoon rum extract
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.
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