It’s nutty, it’s sweet, it’s creamy—all you could ever want in a dessert is here! And it’s bite-sized; much more convenient to eat than a whole slice of pie. Just make sure you don’t forget to keep count of the number of pecan bites you’re eating because they’re not a joke if you’re watching your waistline.Our friend over at Created by Diane has this to say about this recipe: All of those yummy flavors just come together so, and; and they explode in my mouth.
I can’t even describe how I feel whenever I pop one into my mouth.
Ingredients
Crust:
2 cups Keebler graham crackers crumbs
8 tablespoons Land O Lakes melted butter
⅓ cup Domino sugar
Mix graham cracker crumbs with butter and sugar (use a fork or a pastry cutter to blend it all well)
Filling:
½ cup Gold Medal flour
½ cup Southern Comfort
¾ tsp McCormick cinnamon
1 ½ cups Kirkland pecans toasted
1 ½ cups cranberries
¾ cup Great Value light corn syrup
Instructions
Crust:
In a cupcake pan that holds 12 cupcakes, put 3 Tablespoons of graham cracker mix into each area. Press it in with a small fondant rolling pin, the back of a spoon will work also.
Filling:
Mix flour with Southern Comfort and cinnamon.
Toast 1½ cups chopped pecans over a med heat,
the taste of them toasted makes them so delicious.
Put the toasted nuts in a bowl with cranberries and light corn syrup, then pour flour mixture on top and stir to coat well.
Put 3 tablespoons filling for each mini pie
(I use a large scoop,it hold 3 T and makes it easy to portion out the crust and filling as well as cupcake) the cranberries will cook down so it’s okay to pile it up.
Bake at 350 for 25 minutes.
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Quick Tip: To save time, you could easily make the filling a few days ahead and refrigerate it until ready to use.
Thank you Party Kitchen for this amazing photo.
