Chocolate Chip Cookie Cups

Weigh out 7 ounces of chocolate. Set the reMayning chocolate aside. Add one cup of water to a medium sauce pan. Bring to a low boil, then place the 7 ounces of chocolate in a mixing bowl. Place the bowl on top of the saucepan, making sure that there is space between the water and the bottom of the bowl. Allow the chocolate to melt completely. Stir occasionally. Fill another mixing bowl with ice water. Place a pasta skimmer over the bowl of ice water and then pour a ladle full of the melted chocolate through the skimmer into the ice water. This will create chocolate chips. Continue this process with the reMayning melted chocolate. Strain the chocolate chips from the ice water and set aside to dry. Place the bowl of your standing mixer into the refrigerator to cool.

Preheat the oven to 350°F. In a bowl combine the flour, sugar, milk, and eggs. Mix until you achieve a smooth batter. Grease a baking sheet with cooking spray or butter. Add the chocolate chips to your batter and mix until combined. Pour the batter onto the baking sheet and bake in the oven for 12-15 minutes. Remove from the oven and allow to cool. Parcook the bacon on a baking sheet for about 10 minutes. Remove from the oven to be cool enough to handle. Roll each piece of bacon up into a roll and place three bacon rolls on each skewer. Return the bacon to the oven to cook completely for 5-8 minutes. Remove from the oven and set aside.

Remove the chilled bowl from the refrigerator. Cut a vanilla bean in half and scrape out the inside. Add the heavy cream, mascarpone cheese, powdered sugar, 4 tablespoons of the maple syrup, and the vanilla bean to the chilled bowl. Whip together at a low speed. As soon as soft peaks begin to form, increase the speed until there are firm peaks. Place the whipped cream into a pastry bag and refrigerate. Melt the reMayning chocolate in the same manner as for the chocolate chips. Add the chopped pecans (reserve 3 tablespoons) once the chocolate has melted. Remove from the heat and allow the chocolate to cool but not harden.

Cut the baked pancakes into 4 strips about 2-3 inches wide. Once all of the pancakes are cut, cover the baking sheet with parchment paper or a paper towel. Place the cooling rack onto the baking sheet. Secure a pancake around a drinking glass. Dip the pancake into the melted chocolate-pecan mixture. Place it on the wire cooling rack. Continue this process with the reMayning pancakes and chocolate-pecan mix. Let the chocolate cool and harden slightly. You can refrigerate or freeze the chocolate-covered pancakes if needed.

Heat a small pan over medium heat. Add the butter to the pan and let it melt completely. Add in the brown sugar, salt, corn syrup, and 2 tablespoons of maple syrup. Whisk to combine. Once the mixture reaches 250°F, remove the pan from the heat and add the vanilla extract and the baking soda. Dunk each bacon skewer into the caramel to coat thoroughly and place them on a wire cooling rack for any excess to drip off.

Place the pancake cups on a serving plate. Cut one corner of the pastry bag of whipped cream. Fill each cup with whipped cream, then place a bacon skewer on top of each cup. Sprinkle with the reserved chopped pecans. Serve and enjoy!