Pecan Toffee Tassies Paula Deen Recipe 435 Recipes

PAULA DEEN'S PECAN TOFFEE TASSIES

Paula Deen's Pecan Toffee Tassies image

Make and share this Paula Deen's Pecan Toffee Tassies recipe from Food.com.

Provided by Juenessa

Categories Dessert

Time 55m

Yield 4 dozen

Number Of Ingredients 8

Ingredients

1 (15 ounce) package refrigerated pie crusts
1/4 cup 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

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.

Nutrition Facts : Calories 1472.9, Fat 90, SaturatedFat 32.1, Cholesterol 149.7, Sodium 999.9, Carbohydrate 158.2, Fiber 5.2, Sugar 101.4, Protein 13.6

PECAN TASSIES

Pecan Tassies image

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Steps:

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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

Pecan Toffee Tassies (Paula Deen) Recipe - (4.3/5) image

Provided by Neenee

Number Of Ingredients 8

Ingredients

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

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.

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