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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Gooey pecan pie type filling with a chocolate chip cookie crust. I call these toothache tartlets and serve them at winter holiday gatherings. The cooking times are based on my convection oven, a traditional oven may take a few minutes more. Ingredients:
1 cup light brown sugar |
4 tablespoons sweetened condensed milk |
6 tablespoons butter |
2 eggs |
1 tablespoon flour |
1 cup toasted pecans, crushed |
12 individual servings refrigerated chocolate chip cookie dough (pillsbury works fine) |
Directions:
1. Preheat oven to 350. Press one serving of dough into each space of a muffin pan.
2. Bake cookies 6-8 minutes until puffy but not yet browned. Distribute pecans evenly among tins. Set aside.
3. Preheat oven to 400.
4. Combine sugar, milk, butter in a sauce pan over medium-low heat until simmering.
5. Allow sugar mix to cool for a few minutes. Lightly beat egg and flour in a small bowl.
6. Combine sugar mix and egg mix stirring quickly to make sure egg incorporates.
7. Spoon sugar mixture evenly over pecans in tins.
8. Bake 5 minutes at 400. Reduce temp to 350 and continue baking 5-9 minutes until just set.
9. Allow to cool enough to handle. Loosen edges with a knife if needed to remove.
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