Arrange 30 mini paper cases on an oven tray.
In a medium bowl , combine 125gm of ground pecans
45 gm of melted butter
55gm of sugar
Mix these together thoroughly .
Spoon this mix evenly between the mini cases , press the mix down with your finger or spoon .
Refrigerate for 30 minutes .
In another bowl , combine 230gm of drained crushed pineapple with 225gm of cream cheese ( room temp )
Stir until well combined .
Remove the chilled bases from the fridge, remove the paper cases and spoon the pineapple cream cheese mix over the top of the bases .
Slice 15 pecans in half and place 1 pecan half on top of each .
Place back on tray and chill for a further 30 minutes .
These are very small bites and elegant enough to serve to company .
In a medium bowl , combine 125gm of ground pecans
45 gm of melted butter
55gm of sugar
Mix these together thoroughly .
Spoon this mix evenly between the mini cases , press the mix down with your finger or spoon .
Refrigerate for 30 minutes .
In another bowl , combine 230gm of drained crushed pineapple with 225gm of cream cheese ( room temp )
Stir until well combined .
Remove the chilled bases from the fridge, remove the paper cases and spoon the pineapple cream cheese mix over the top of the bases .
Slice 15 pecans in half and place 1 pecan half on top of each .
Place back on tray and chill for a further 30 minutes .
These are very small bites and elegant enough to serve to company .
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