Champagne and chocolate recipe to dazzle your taste buds

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KANSAS CITY, Mo. -- Combine chocolate, champagne and giving back and you have a winning combination. Beth Dowell, the owner of Tall Grass Toffee, visited FOX 4 Tuesday, Nov. 1 to talk about how she is combining all three to benefit some of the metro's poorest areas. Dowell even shared a recipe for mocha pecan pie bites.


Mocha Pecan Pie Bites

¾ C granulated sugar
¼ C light brown sugar
½ C Tall Grass Mocha Latte sauce, melted
½ C corn syrup
1 tsp vanilla extract
1/3 cup butter, melted
3 eggs, beaten
½ C chopped walnut
2 refrigerated piecrusts
4 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease mini muffin pan.
Roll out piecrust and use a 3 inch biscuit cutter or glass cup to cut piecrust rounds. Press the pie rounds into the mini muffin pan.
Add all ingredients except for pecans and chocolate into a medium mixing bowl. Stir until well combined.
Add a small amount of pecans to each crust. Pour enough filling to fill just below the top of the pie round and to cover the pecans. Do not overfill.
Bake for 23 minutes. Remove from oven and allow to cool.
In the meantime, melt chocolate in the microwave. After mini pies are cool, drizzle with chocolate. Enjoy!

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