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Pecan Toffee Tassies Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 dozen Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 dozen Servings
$ /Serving

Pecan Toffee Tassies Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 dozen Servings
$ /Serving

Ingredients

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

Preparation

Preheat oven to 350 degrees F. Unroll 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 bottom and up the sides of each of the mini-muffin cups. Combine melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add vanilla. Stir in pecans and brickle chips. Spoon pecan filling evenly into 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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Preparation

Preheat oven to 350 degrees F. Unroll 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 bottom and up the sides of each of the mini-muffin cups. Combine melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add vanilla. Stir in pecans and brickle chips. Spoon pecan filling evenly into pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product