This top-selling dessert sauce is prepared with maple syrup, coffee, and cream. It makes the perfect drizzle for our Hot Chocolate recipes...but try it for baking, caramel corn, fruit fondue, and even a Cedar Planked Salmon!
Place the pecan halves in the tart shells. In a bowl slightly beat eggs with a fork. Heat the Maple Cappuccino Sauce in the microwave until it poours easily, approximately 30 seconds on high. Gradually add the sauce to the eggs and stir constantly. Avoid shocking the eggs with the hot liquid.
Fill the pastry tart shells 2/3 full. Bake for 15-20 minutes. Do not allow to bubble.
Remove from oven and let cool for 1 hour. Remove from pan and serve immediately, or store for up to 1 week in a sealed container, or freeze.
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