Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter, softened | ||
| 4 oz. Hy-Vee cream cheese, softened | ||
| 1 c. Pillsbury flour | ||
| ¼ c. dark corn syrup | ||
| 1 Hy-Vee large egg | ||
| ½ c. packed Hy-Vee brown sugar | ||
| 1 tsp. Hy-Vee vanilla | ||
| 1 tbsp. Hy-Vee unsalted butter, melted | ||
| ¾ c. Planters pecans, chopped | ||
| 1 tbsp. Hy-Vee powdered sugar | ||
| 1 tbsp. melted chocolate |
Directions
- Preheat oven to 325 degrees.
- In a large bowl, cream butter and cream cheese; add flour and mix well. Cover and refrigerate 1 hour.
- Shape cream cheese mixture into 24 (1-inch) balls and press into ungreased mini-muffin pan. Set aside.
- In a large bowl, combine dark corn syrup, egg, brown sugar, vanilla, butter and pecans. Spoon 1 teaspoon of pecan mixture into each cup.
- Bake 25 minutes; cool.
- Dust with powdered sugar and drizzle with chocolate.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Total Carbohydrates: 12g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2008.