PECAN TOFFEE TASSIES

Okay - so I attempted to expand my baking portfolio tonight. It usually consists of pre-packaged, pre-cut throw in the oven type of cookies and very limited cakes. Limited meaning right out of the pretty box with the beautifully displayed cake that mine never seemed to mimic. I'd also like to make an awesome pie. Something I am known for and people long for until the next get together.
I can buy some awesome tasties like nobody's business.
I'll add a couple of links of my favorite local cake shops (for your viewing pleasure).
YOUR WELCOME!
www.JohnniesBakery.com
If you live in the OKC/Metro area you are aware of Raspberries N' Creme unfortunately they do not have a website *SHAME*
I have copy & pasted the recipe below using www.pauladeen.com

Pecan Toffee Tassies

Ingredients:

1 cup finely chopped pecans
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 tablespoon all-purpose flour
1 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 (15-ounce) package refrigerated piecrusts
1 (10-ounce) package almond brickle chips

Directions:

Preheat oven to 350 degrees F. Unroll 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 bottom and up the 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 pecan filling evenly into pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

Recipe courtesy of Paula Deen

Servings: 4 dozen
Prep Time: 30 min
Cook Time: 25 min
Difficulty: Easy