Photo: Pecan Toffee Tassies Recipe
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.
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.
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By Chef C.L. Horn
Evans, GA
on January 31, 2012
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Yum!! I could have eaten the whole pan. Can't go wrong with Paula.
By avidbaker1985
on December 13, 2011
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These are super easy and fantastic every time. If you read the poor reviews it simply is because these folks did not follow the recipe properly. The ONLY substituion I make is using my own pie dough because I do not like using store bought products and my pie dough is much more flaky without that icky chemical taste! I double the recipe everytime because they go so fast. Just follow the recipe and they will be AWESOME!
By cmkeyworth_10907118
houston, TX
on November 23, 2011
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These are so tasty and super easy to make. My husband loves pecan pie and just loves these. I didn't use the toffee bits. One thing I added was once they came out of the oven, I put them on a wire rack and brushed them with a little light corn syrup to give them a pretty glaze. Thanks Paula!
Read all 86 reviews