Ingredients:

  • 2.5 cups All-Purpose Flour
  • 1 cup Unsalted Butter, cubed and frozen
  • 1 tsp Sea Salt
  • 1 tbsp Maple Syrup
  • 8 tbsp Ice Water
  • 1 tsp Apple Cider Vinegar
  • 1 cup Raw Pecan Halves, toasted and chopped
  • 0.5 cup Dark Chocolate Chips (70% cocoa)
  • 0.5 cup Thickened Caramel Sauce
  • 0.5 tsp Flaked Sea Salt
  • 1 Large Egg
  • 1 tbsp Turbinado Sugar

Instructions:

  1. Whisk flour and salt. Incorporate frozen butter using a pastry cutter until pea-sized clumps form. Drizzle in vinegar and ice water one tablespoon at a time until dough holds. Chill for 30 minutes.
  2. Toast pecans in a dry skillet over medium heat until fragrant. Fold together toasted pecans, dark chocolate chips, and thickened caramel in a small bowl with flaked sea salt.
  3. Roll chilled dough to 1/8-inch thickness. Cut out 24 circles using a 3.5-inch cutter. Place 12 circles on a baking sheet and spoon one tablespoon of filling onto each.
  4. Top with remaining dough circles. Press edges with fingers and crimp firmly with a fork to seal. Brush with egg wash and sprinkle with turbinado sugar before baking at 400°F (200°C) for 20 minutes.