Pecan Pie Cookies

The American classic made into heavenly bite sized cookies - can also be cut into square

Makes 15 cookies

1 pack My Secret Kitchen Mochaccino Cookie Mix
125g butter, melted
1 tbsp cold water
2 eggs
150g pecans, finely chopped
½ jar My Secret Kitchen Maple Caramel Sauce
100g icing sugar
50g butter, softened
25g pecans, finely chopped
chocolate-coated coffee beans and pecans to decorate

Preheat oven 190^oC (gas mark 5). Grease and line a 28cm x 18cm tin. Empty the Mochaccino Cookie Mix into a bowl and drizzle over the melted butter and cold water. Cut the mixture until it resembles breadcrumbs. Tip into the tin and press down firmly.

Bake for 10 minutes, remove from the oven and put aside. Mix the eggs, Maple Caramel Sauce and pecans in a small bowl. Pour the topping over the base and spread evenly. Return to the oven for a further 10 minutes. Cool completely before cutting into shapes using a 5cm cutter.

Mix the icing sugar, butter and pecans to make the icing. Pipe onto each of the cookies and top with a pecan or chocolate-covered coffee bean.

You could also simply cut the baked 'cookie' into squares & enjoy with or without the icing!