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Apricot-Chocolate Pecan Pie Bites

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Apricot-Chocolate Pecan Pie Bites

Directions

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Ingredients :

  • 1 (
  • 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
  • Methods :

  • 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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