Preheat your oven to 350F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

Combine the granny smith apple, Sour Punch Sour Apple Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.

Remove the mini pies from the oven and allow them to cool in the pan.

Drizzle with caramel and transfer them to a platter to serve.

Enjoy!