If you're a fan of pecan pies and love the taste of maple syrup, you'll adore this recipe for mini maple pecan pies. These bite-sized delights are perfect for a family get-together, a holiday celebration or simply when you need a quick treat.

To create these miniature pies, you'll need a muffin pan and some cooking spray. Preheat your oven to 375° and grease your muffin pan with cooking spray. While your oven heats up, combine the sugar cookie mix with the beaten large egg until a soft dough forms. Using rounded tablespoons or a small ice cream scoop, shape the dough into 12 balls and place them in the muffin pan. Press the dough to form the shape of a cup and bake for 10 minutes.

Next, in a medium-sized bowl, mix the brown sugar, light corn syrup, 100% pure maple syrup, pure vanilla extract and chopped pecans until the mixture is well blended. After your cookie cups are baked and ready, spoon one tablespoon of the filling into each cookie cup, stirring the mixture before filling each one.

Finally, bake the mini maple pecan pies for 8 to 10 minutes or until the edges are golden brown. Once baked, let them cool for 10 minutes and then run a knife around the edge of each cookie to loosen it. Afterward, cool them completely in the pan for approximately 30 minutes.

These mini maple pecan pies are perfect for any occasion and are easy to make, making them an excellent addition to your dessert repertoire. The warm aroma of maple syrup mixed with the nutty flavor of the chopped pecans create a delightful flavor profile that will make you want to savor every bite.

Prep Time:  10 minutes   |    Cook Time:  20 minutes (plus 30 minutes to cool)   |    Total Time:  30 minutes   (plus 30 minutes to cool)   |    Servings:  12 Cookie Cups

Ingredients:

• Carlini  Canola Cooking Spray    
• 1 pouch  Baker's Corner  Sugar Cookie Mix
• 1  Goldhen  Large Egg, beaten
• 1/3 cup  Baker's Corner  Brown Sugar, packed
• 1/4 cup  Baker's Corner  Light Corn Syrup
• 1 teaspoon  Specially Selected  100% Pure Maple Syrup
• 1/2 teaspoon  Stonemill  Pure Vanilla Extract
• 1 cup  Southern Grove  Chopped Pecans

Directions:      

1. Heat oven to 375°. Grease regular size muffin pan with cooking spray.
2. In a large bowl, combine cookie mix and cookie mix ingredients as directed on package until soft dough forms. Using rounded tablespoons or a small ice cream scoop, shape dough into 12 balls and place in muffin pan. Press dough to form the shape of a cup. Bake for 10 minutes.
3. In a medium bowl, mix remaining ingredients until well blended.
4. Spoon 1 tablespoon of filling into each cookie cup, stirring before filling each.
5. Bake 8 to 10 minutes or until edges are golden brown. Cool for 10 minutes, run knife around edge of each cookie to loosen. Cool completely in pan, about 30 minutes.        

Recipe Courtesy of Chef Jose, ALDI Test Kitchen