Berries and Cream in a Cookie Shell

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

*** note: I actually use a Creme Anglaise instead of the custard, which I like a lot more - more work, but worth it!