• 1/4 c. Coarsely minced, toasted pecans
• 1/4 c. Firmly packed brown sugar
• 3 1/2 Tbsp. All-purpose flour
• 1 1/2 Tbsp. Butter, melted
• 2 tsp Bourbon
• 3 c. All-purpose flour
• 1 c. Sugar
• 2 tsp Salt
• 4 tsp Baking pwdr
• 4 Tbsp. Cool unsalted butter, cut into pcs
• 1 1/2 c. Coarsely minced toasted pecans
• 1 c. Lowfat milk, room temperature
• 1 x Egg
• 1/2 c. Bourbon
• 6 ounce Chocolate chips

Directions

1. Prepare the topping in a medium bowl, combing the pecans, brown sugar, flour, butter, and bourbon. Set aside.
2. Preheat the oven to 400. In a large bowl, combine the flour, sugar, salt, and baking pwdr. Cut in the butter with a pastry blender or possibly fork, till the mix forms coarse crumbs. Stir in the pecans. In a separate bowl, mix together the lowfat milk, egg, and the bourbon. Add in this to the flour and nuts mix, stirring just to combine. Mix in the chocolate chips. Pour into 4 nonstick mini-bread pans. Proportionately spread the streusel topping over the batter. Place the loaves in the oven and bake for about 1 hour or possibly till a tester comes clean.