PECAN TOFFEE TASSIES 1 cup each brown sugar and finely chopped pecans 15 oz pkg refrigerated piecrusts (2 crusts) 1/4 cup unsalted butter, melted 2 tbs flour 2 large eggs, beaten 1 tsp vanilla 8 oz pkg toffee bits 1 tbs powdered sugar 1. Heat oven to 350 degrees. 2. Unroll piecrusts onto a floured surface, roll into two 15" circles. Working with 1 crust at a time, cut out 20 circles using a 2 3/4" round cookie cutter, re-rolling dough as needed. Place in 1 3/4" mini muffin pans, pressing on bottom and up sides of each mini muffin cup, coat with cooking spray. 3. Combine butter, brown sugar, flour and eggs in a bowl, mixing well. Add vanilla. Stir in pecans and toffee bits. 4. Spoon pecan filling into pie shells. Bake 20 min. or until filling is set and crust is lightly browned. Cool slightly in pans, transfer to racks to cool completely. Dust with powdered sugar before serving. MAKES 20 PIECES.* __._,_.___ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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