Ingredients
15
15 servings
- •1 (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
Instructions
- 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.
Nutritional Facts
Per 15 servings
- Calories: 86
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 1g
- Protein: 1g
- Sugar: 8g
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