Pecan pie dip

Step 1

Make the pie crust cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Step 2

In a small bowl, stir together the sugar and cinnamon.

Step 3

Unroll each pie dough round and brush with the beaten egg. Sprinkle the cinnamon sugar evenly over the dough to cover completely.

Step 4

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.

Step 5

Bake the cookies until golden brown, about 10 minutes. Let the cookies cool slightly, about 5 minutes.

Step 6

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.

Step 7

Remove the pan from the heat and whisk in the butter, vanilla, and salt until the butter is completely melted.

Step 8

Add the pecans, chocolate chips, and dried cranberries and stir until fully incorporated.

Step 9

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.

Step 10

Enjoy!