1 1/3 cups dry white wine
8 fluid ounces cranberry juice
1/2 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon honey
1/2 teaspoon lemon zest
1/2 chocolate chip
1 cup baby carrots
1/2 cup chopped pecans
1/2 cup chopped almonds
1/2 cup chopped pecans
1 cup milk
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
In a medium bowl, blend white wine, cranberry juice, lime juice, lime zest, honey, lemon zest, chocolate chip, baby carrots, pecans, almonds, pecans, pumpkin seeds and chocolate pecans. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Spread evenly onto a cookie sheet. Dust with brown sugar, then sprinkle with cinnamon.
Bake in preheated oven for viaor 40 minutes or until springier in center of the pie.