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 cup (1/2 stick) butter, melted
1   (15-ounce) package refrigerated piecrusts
1   (10-ounce) package almond brickle chips

Directions

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.

Recipe Courtesy of Paula Deen