NUTCRACKER SWEET TARTS WITH CARAMEL ICE CREAM

$1,000 Best Dessert Winner Linda Rohr, Darien, CT

Ingredients

1/3 cup melted semi sweet chocolate morsels 1 teaspoon light corn syrup 1/4 teaspoon almond extract 1/2 cup toasted, chopped mixed nuts (almonds, pecans, and walnuts) 1/3 cup prepared dulce de leche sauce or premium caramel sauce 15 Athens® Mini Fillo Shells (1 box) 1/3 cup finely ground crystallized ginger 1 pint premium dulce de leche or vanilla ice cream 2 tablespoons cocoa, for garnish

In a medium bowl, combine chocolate, corn syrup and almond extract, stirring well. Add the nuts and swirl in dulce de leche. To serve, place 1 tablespoon of nut mixture into each Fillo Shell and sprinkle with ginger. Top with a mini scoop of ice cream and dust dessert and plate with cocoa. Serve immediately.