We’ve layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delectable taste of fall in this Idahoan take on lasagna.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 15 pecan bites |
Ingredients
- 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.
- If you don’t have rum extract, vanilla extract’s okay.
- Feel free to substitute your favorite fruit preserves.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 13 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |