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.

Makes 15 Desserts