Pecan Bites Recipes

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES

Steps:

• Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
• Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
• Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
• Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

SALTED CARAMEL PECAN BITES

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

PECAN BITES

Steps:

• In a bowl, combine brown sugar, flour, and pecans. Set aside.
• Combine butter and eggs; mix well.
• Stir in flour mixture.
• Fill greased and floured miniature muffin cups two-thirds full.
• Bake at 350°F for 22-25 minutes (It took about 22 minutes).
• Remove immediately to cool on wire rack.

PECAN PIE ENERGY BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
• Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
• Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

PECAN PIE BITES FROM SCRATCH

Steps:

• Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
• Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
• Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

PUMPKIN PECAN BITES

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.