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Mini Chocolate Caramel Pecan Pound Cake Pies

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recipes-PC-MiniChocCaramelPecanPCPies

Ingredients

  • 1 (16 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1 cup caramel sauce
  • 1 cup chocolate sauce (or 1 cup chocolate chips, melted)
  • 1/4 cup chopped pecans
  • 1/4 cup mini-chocolate chips

Directions

  1. Cut pound cake horizontally into 2 layers.
  2. Using a fluted or round cookie cutter, cut pound cake into circles.
  3. Using the tip of a spoon or your thumb, make indent in the center of each round shape.
  4. Fill a sandwich bag with caramel sauce and then snip a very small corner off of the bag. Using this bag, fill each circle with caramel. Make sure to leave some of the cake showing on the edge as the crust.
  5. Using a new sandwich bag, repeat the above process with melted chocolate chips or chocolate sauce. Drizzle across the caramel sauce.
  6. Top the pound cake pie with chopped pecans and mini chocolate chips.

Adapted from 2012 Sara Lee Recipe Contest submission by David D. of Clifton Park, New York

Makes:
4 servings

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