Pecan Pie 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.

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

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.

PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine powdered sugar, butter, and corn syrup in a saucepan and stir over medium heat. Once boiling, add in pecans and remove from heat.
• Spoon pecan mixture onto Pretzel Crisps® on prepared baking sheet. Bake in preheated oven for about 5 minutes. Remove from oven and cool.

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.

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).