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Pecan Toffee Tassies
Recipe courtesy Paula Deen

Ingredients
1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package almond brickle chips

Directions
Preheat the oven to 350 degrees F.

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch)
circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter,
re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the
bottoms and up the sides of each of the mini-muffin cups. Combine the melted
butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the
vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into
the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly
browned. Cool in pans on wire racks.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved