them sit for at least 20 minutes after baking to let the filling set. Try them à la mode with your
favorite vanilla soy or rice ice cream.
6 5 x 5-inch squares
puff pastry, thawed
2 tablespoons melted margarine,
divided
cup brown sugar, packed
2 tablespoons cornstarch
1 tablespoon maple syrup
cup chopped pecans
cup chocolate chips
1 tablespoon blackstrap molasses
1 teaspoon vanilla
¼ teaspoon salt
Preheat the oven to 350 degrees.
Brush tops of puff pastry squares with 1 tablespoon melted
margarine. Place them into jumbo muffi n cups, dry side
touching the tin, creating a shell. In a large bowl, mix brown
sugar and cornstarch until well-combined. Stir in pecans
and chocolate chips. Add maple syrup, molasses, vanilla,
remaining 1 tablespoon margarine and salt and combine
until mixture is thick and ingredients are well-incorporated.
Spoon mixture evenly among the muffi n cups. Bake for 9
to 11 minutes or until puff pastry is puffed and browned.
Remove from the oven and let cool for 15 minutes before
serving. Store leftover bites covered at room temperature.
Yield: 6 BITES
Prep time: 20 MINUTES
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