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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