PECAN TOFFEE TASSIES · Dec 19, 02:03 PM by Michele Roper
1 refrigerated pie crust
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 tablespoons flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10oz) package almond brickle chips
Preheat oven to 350 degrees
Unroll the piecrust onto a lightly floured surface. Roll into 15 inch circle. Cut out 48 circles using a 1 3/4 inch fluted cookie cutter. 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 mintues, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
