Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) powdered sugar
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tbsp (15ml) bourbon
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (125g) semi-sweet chocolate chips
  • 3/4 cup (85g) chopped pecans

Instructions:

  1. Combine softened butter, powdered sugar, flour, and salt until a soft dough forms.
  2. Press about 1 tablespoon of dough into the bottom and up the sides of each mini muffin slot, ensuring no gaps.
  3. Bake the shells at 350°F (175°C) for 5–7 minutes until the edges are pale gold and firm.
  4. Whisk together the melted butter and brown sugar until smooth.
  5. Beat in the egg, bourbon, and vanilla extract until the mixture is glossy and well-combined.
  6. Fold in the chocolate chips and chopped pecans using a spatula until evenly distributed.
  7. Spoon the filling into the pre-baked shells, filling them nearly to the brim.
  8. Bake for 12–15 minutes until the edges bubble and the tops are mahogany-colored.