Pumpkin Spice Cookie Cups
Ingrediënten
- ¾ cup finely crushed gingersnaps
- 3 tablespoons melted butter
- 9 ounces white baking chocolate with cocoa butter chopped
- ⅔ cup sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- 24 toasted pecan halves
Start to Finish: 35 minutes
Instructies
- Line twenty-four 1¾-inch muffin cups with paper bake cups.
- In a small bowl, combine the finely crushed gingersnaps and melted butter.
- Divide this mixture evenly among the prepared muffin cups, pressing it down firmly to form the crust.
- For the filling, in a medium saucepan, cook and stir the white chocolate, sweetened condensed milk, and pumpkin pie spice over low heat until the mixture is completely melted and smooth.
- Divide the filling evenly among the muffin cups, using about 1 tablespoon for each cup.
- Top each cup with a toasted pecan half.
- Allow the filling to set.
Notes / Tips / Wine Advice:
Storage:
To store your delectable Pumpkin Spice Cookie Cups, place them in a single layer in an airtight container and store them in the refrigerator for up to 1 week. Enjoy!
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