Pecan Toffee Tassies Paula Deen Recipe 43

PAULA DEEN'S PECAN TOFFEE TASSIES

Steps:

• Preheat the oven to 350 degrees F.
• Unroll the 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 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 minutes, or until filling is set and crust is lightly browned.
• Cool in pans on wire racks.

PECAN TOFFEE TASSIES (PAULA DEEN) RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees F. Unroll the 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 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 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

PECAN TOFFEE TASSIES

Steps:

• Preheat oven to 350 °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.

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.