Shelly's Recipe

*PECAN TOFFEE TASSIES*

Category: Cookies

1 (15 oz) pkg refrigerated pie crusts
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 tbsp flour
2 large eggs, lightly beaten
1 tsp vanilla
1 cup chopped pecans
1 (8 oz) pkg almond brickle chips

Preheat oven to 350.

Unroll pie crust onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 36 circles using a 1 3/4-inch fluted or round cookie cutter, rerolling dough as needed. Place in 1 1/3-inch muffin pans, pressing on bottom and up 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 about a tsp of the pecan filling into pie shells. Bake for 20 minutes or until the filling is set and crust is lightly browned. Cool in pans on wire racks.