Pecan Toffee Tassies

Every Thanksgiving dessert table is laden with cakes, cookies, trifles, and pies.  Especially pies.

Did you know that pies can come in miniature form too?  Yeah, I love that. :)

Like baby pecan pies!

Pecan Toffee Tassies
Recipe from Paula Deen

1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package almond brickle chips

1. Preheat the oven to 350 degrees F. 

2.  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, OR a small water glass, 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.

Tip I just learned: use a shot glass to help the crust down into the mini tins

3.  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.

Half of a cookie scoop fills these babies nicely.

So, as cute as these are, there are pros and cons to making these.  Pro is they are superdangcute, bite-sized, and a little goes a long way.  Con is they are bite-sized, and you quickly lose count of how many you've eaten as you keep grabbing "just one more."  Consider yourself warned before adding these to your dessert table. ;)