4 ounces Bedre chocolate, broken into pieces

1 cup Griffin’s Waffle Syrup

2 tablespoons coffee liqueur

1 teaspoon Griffin’s vanilla

1 Field’s Pecan Pie

  1. Melt chocolate pieces in syrup over a double boiler on low heat. Add liqueur and the vanilla extract, and heat until shiny and smooth.
  2. Spoon over thawed or baked Field’s Pecan Pie. Top with whipped cream.