Think of these tasty little tassies as your own personal pecan pie. They're both salty and sweet, with a hit of oaky bourbon. Whole-grain rye flour adds the perfect touch of sour to the shortbread-like crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren't enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.
Fantastic! Just a few small changes -- add a cup of almonds and toast both the hazelnuts & almonds (separately, of course). There's no need to increase the caramel, there's plenty. Also -- do not double. I have the enormous kitchen aid, and only the spill guard kept me from losing my meringue. And the chocolate should be finely chopped, or it won't have as much impact.