These Chocolate, Cherry, & Pecan Phyllo Crunchies dessert tarts will leave your guests’ mouths watering for more.
- 3/4 cup semi-sweet chocolate chips
- 2 packages (15 count, each) Athens® Mini Phyllo Shells † † †
- 1-3/4 cups white chocolate chips
- 1-1/2 cups Kelloggís Rice Krispies®
- 3/4 cup dried cherries, chopped
- 1/3 cup pecans, chopped
Place semi-sweet chocolate chips in a small bowl and microwave for 30 seconds or until melted smooth. Dip each shell halfway into the chocolate and place on a cooling rack to harden. In a medium bowl, melt white chocolate in the same manner as the semi-sweet chips. Mix in Rice Krispies, cherries and pecans. Stir to combine. Spoon filling into each shell. Chill for 45 minutes until set. Serve and enjoy!
Serving size: 1 shell (20g); Calories: 100; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 15mg; Dietary Fiber: 1g; Total Carbohydrates: 13g; Sugars: 11g; Protein: 1g; Vitamin A: 4%; Vitamin C: 2%; Calcium: 2%; Iron: 4%
For added crispness, preheat oven to 350⁰F. Prior to dipping in chocolate, place empty shells on a baking sheet and bake for 3-5 minutes. Cool and proceed as directed above.