Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 12

 

Ingredients:

1 prepared single pie crust

2 T. butter, melted

1/2 C. pecans, chopped

1/3 C. packed brown sugar

1/4 C. corn syrup

2 eggs

1/8 tsp. salt

Optional

1/2 cup semi sweet or milk chocolate chip for the drizzle

 

What to do:

Preheat oven to 400 degrees.

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. When making the filling, be sure to stir constantly over low heat… or you’ll end up with scrambled eggs. Low and slow is definitely the way to go on this recipe! (You don’t want it dry, just really thick). Remove from heat and set aside.

Unroll dough and using a 3″ cookie cutter or the open side of a drinking glass, cut out circles.

Spoon about 1 tablespoon of the pecan mixture into each circle. I pill it pretty high.

Place on a prepared baking sheet that has been sprayed with cooking spray or use a silicon mat and bake 8 minutes or until filling is just set and crust is done. Remove from oven and cool on a wire rack.

Place chocolate chips in a small Ziploc bag or small microwave bowl. Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies or if using a bowl use a small spoon or fork and drizzle the chocolate over the cookies. Cool until set.