Pecan Toffee Tassies


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Pecan Toffee Tassies Pecan Toffee Tassies Recipe Courtesy of

54321 Based on 10 Reviews

Servings: 4 dozen
Prep Time: 30 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

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.

Show: Paula's Home Cooking/Nov/Dec 2005 issue
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Leave a Comment

Reader Comments:

54321

Yummy!

By Priscilla on January 25, 2012

54321

I get constant request for these.They are soooo yummy!!!

By Ellen Krugman on September 27, 2011

54321

These were a big hit at a wedding in july. Easy to make and freeze.......

By Jo on July 23, 2011

54321

Very yummy and easy to make!!! I lined the tins with cupcake liners, which cut down on the clean up smile

By MLM216 on March 01, 2011

54321

@kimberly The almond brickle chips are found near the chocolate chips in the baking aisle. They're like the inside of Heath or Skor candy bars.

By Debbie on February 21, 2011

54321

love your recipes. I love to cook but could you tell me what almond brickle chips are.

By kimberly gathings on January 25, 2011

54321

By Anonymous on August 19, 2010

54321

By Anonymous on August 19, 2010

54321

By Anonymous on July 12, 2010

54321

Easy and delicious

By Anonymous on December 03, 2009

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