1 cup toasted pecan pieces (105 g), plus more for garnish
½ cup semisweet chocolate chips
½ cup dried cranberries, plus more for garnish (75 g)
Special Equipment
cookie cutter, 2 in (5 cm)
Nutrition Info
Calories 433
Fat 22g
Carbs 56g
Fiber 4g
Sugar 29g
Protein 4g
How to Make It
1. Step
Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Step
In a small bowl, stir together the sugar and cinnamon.
3. Step
Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.
4. Step
Using a 2-inch square cookie cutter, cut out as many pieces as you can from the dough and place on the prepared baking sheets, spacing evenly.
5. Step
Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.
6. Step
While the cookies bake, make the dip: In a large, high-walled skillet, whisk together the corn syrup, brown sugar, maple syrup, and eggs. Turn the heat to medium-low and continue whisking until the mixture is homogeneous and begins to turn frothy and light brown, about 10 minutes.
7. Step
Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.
8. Step
Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.
9. Step
Transfer the dip to a serving bowl and garnish with more dried cranberries and toasted pecans. Serve warm with the pie crust cookies for dipping.
