Wednesday, March 19, 2008

Pecan Toffee Tassies

1 (15-oz) pkg refrigerated pie crusts
1/4 c (1/2 stick) butter, melted
1 c firmly packed brown sugar
2 T all-purpose flour
2 large eggs, lightly beaten
1 t vanilla extract
1 c finely chopped pecans
1 (10 oz) pkg almond brickle chips

Preheat the oven to 350 degrees.

Unroll the piecrusts onto a lightly flouured 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 buttetr, 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 evnely into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly borwned. Cool in pans on wire racks. Yield - 4 dozen

No comments: