Ingredients
20
20 servings
- •1 cup unsalted butter
- •¼ cup brown sugar
- •¼ cup corn syrup
- •¼ cup flour
- •¾ cup finely chopped pecan
- •1 cup semi sweet chocolate, chopped
- •1 pt vanilla ice cream
- •1 cup mixed nut, chopped
Instructions
- Preheat oven to 350˚F (180˚C).
- In a saucepan over medium heat bring the butter brown sugar and corn syrup to a boil. Remove from heat
- Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
- On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
- Bake for 6-7 minutes, until the edges are a deep golden color.
- Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
- Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape then remove from the muffin tin, about 1 minute.
- In a bowl, microwave the chocolate in 20-second intervals stirring in between for 1 minute.
- Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
- Place one scoop of ice cream in the cookie cup, pour hot fudge over the ice cream, top with nuts. Serve immediately.
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 235
- Carbohydrate: 15g
- Fat: 19g
- Fiber: 2g
- Protein: 3g
- Sugar: 11g
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