Hot Fudge Sundae Pecan Lace Cup
featured in Pecan Lace Cups 3 Ways
Indulge in the ultimate ice cream sundae experience with these Hot Fudge Sundae Pecan Lace Cups! With rich, velvety hot fudge and sweet, creamy vanilla ice cream, they're a classic dessert that never goes out of style.
Tasty Team
90% would make again
Total Time
23 minutes
23 min
Prep Time
15 minutes
15 min
Cook Time
8 minutes
8 min
Inspired by foodnetwork.com
Total Time
23 minutes
23 min
Prep Time
15 minutes
15 min
Cook Time
8 minutes
8 min
Ingredients
for 20 servings
- 1 cup unsalted butter (230 g)
- ¼ cup brown sugar (60 g)
- ¼ cup corn syrup (60 g)
- ¼ cup flour (30 g)
- ¾ cup finely chopped pecan (90 g)
- 1 cup semi sweet chocolate (170 g), chopped
- 1 pt vanilla ice cream (340 g)
- 1 cup mixed nut (110 g), chopped
Nutrition Info
- Calories 209
- Fat 17g
- Carbs 13g
- Fiber 1g
- Sugar 9g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350˚F (180˚C).
- In a saucepan over medium heat bring the butter brown sugar and corn syrup to a boil. Remove from heat
- Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
- On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
- Bake for 6-7 minutes, until the edges are a deep golden color.
- Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
- Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape then remove from the muffin tin, about 1 minute.
- In a bowl, microwave the chocolate in 20-second intervals stirring in between for 1 minute.
- Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
- Place one scoop of ice cream in the cookie cup, pour hot fudge over the ice cream, top with nuts. Serve immediately.
- Enjoy!
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Inspired by foodnetwork.com