Paula Deen came to my rescue again with one of the sweet treats from the women’s event I organized the food for last week. Her Phyllo Wrapped Asparagus was a big hit as were her Pecan Tassies.
The chewy, pecan pie like tassie was a nice addition to the sweet treat menu.
Our other sweet treats included Marionberry/Blackberry Pie Bars.
Of course we had to have some chocolate and Oreo Truffles were the perfect addition.
And for a nice fall flavor we had Apple Streusel Bars from Our Best Bites. I especially liked the almond flavoring in the glaze – yum!
Paula Deen’s Pecan Tassies were a perfect addition to this sweet treat line up. They are just like a miniature pecan pie – bite size! The addition of the almond brickle chips makes them extra yummy and chewy.
The goal was to have all the food – sweet and savory – bite size so it didn’t require any utensils. Everything could be eaten with the fingers!
- 1 15-ounce package refrigerated pie crusts
- 1/4 C 1/2 stick butter, melted
- 1 C firmly packed brown sugar
- 2 Tbsp all-purpose flour
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 1 C finely chopped pecans
- 1 10-ounce package almond brickle chips
- Preheat the oven to 350 degrees F.
- Unroll the pie crusts 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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