Paula Deen Pecan Toffee Tassies

Paula Deen pecan toffee tassies turn chopped pecans, brown sugar and almond brickle chips into a chewy, buttery mini pie bite in 30 minutes. This easy make-ahead Southern dessert fits potluck tables, holiday cookie trays and church suppers, since one recipe makes four dozen sweet little bites.

Press the dough circles firmly up the sides of each mini muffin cup before you spoon in the filling. Skip that and the crust slumps down while it bakes, leaving you with thin, uneven shells.

Paula uses refrigerated piecrusts instead of a homemade dough, so there is nothing to chill and the whole tray comes together fast. The almond brickle chips melt into the pecan filling and give it a toffee crunch that plain brown sugar can't match.

Paula Deen Pecan Toffee Tassies

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

90

kcal

A chewy, caramel-like pecan filling studded with toffee bits sets inside a flaky, lightly browned mini crust. Each bite is sticky and crisp at the edges, like a tiny pecan pie.

Ingredients

• 1 cup finely chopped pecans
  

• 1 teaspoon vanilla extract
  

• 2 large lightly beaten eggs
  

• 2 tablespoon all purpose flour
  

• 1 cup firmly packed brown sugar
  

• 1/4 cup melted Butter
  

• 1 (15 oz) package refrigerated piecrusts
  

• 1 (10 oz) package almond brickle chips
  

Directions

• Preheat and roll dough: Preheat the oven to 350°F, then unroll the 2 piecrusts onto a lightly floured surface. Roll each one into a 15-inch circle so you have room to cut.
• Cut the circles: Cut 48 circles with a 1 3/4-inch fluted or round cookie cutter. Re-roll the scraps as needed until you have all 48.
• Fill the muffin pans: Place each circle in a 1 3/4-inch mini muffin cup. Press the dough onto the bottom and up the sides so the shells hold their shape.
• Mix the filling: Combine 1/4 cup melted butter, 1 cup brown sugar, 2 tablespoons flour and 2 lightly beaten eggs in a large bowl. Mix well, then add 1 teaspoon vanilla.
• Add pecans and brickle: Stir in 1 cup finely chopped pecans and the 10 oz package of almond brickle chips. Mix until everything is evenly coated.
• Fill the shells: Spoon the pecan filling evenly into the pie shells. Fill each one about to the top, since the filling puffs only a little as it bakes.
• Bake the tassies: Bake for 25 minutes, or until the filling is set and the crust is lightly browned. Keep an eye on them near the end so the edges don't darken too much.
• Cool on racks: Cool the tassies in the pans on wire racks. Once they firm up, lift them out and serve.

Tools for this recipe

• Wilton 24-cup mini muffin pan, Ateco 11-piece round cutter set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade pie dough instead of refrigerated piecrusts?

Yes, any pie dough you like will work as long as you roll it thin enough to cut 1 3/4-inch circles. Homemade dough is a little softer, so chill it for 20 minutes before pressing it into the cups.

What if I can't find almond brickle chips?

Toffee bits are the closest swap, and they melt into the filling the same way. Chopped Heath bars also work, though they taste a bit more like chocolate.

Can I make pecan toffee tassies ahead of time?

They hold up well, so bake them a day or two before you need them. Store them in an airtight container at room temperature, and they stay chewy with a crisp crust.

Do I need a mini muffin pan?

Yes, a 1 3/4-inch mini muffin pan is what gives you the bite-size shape. A regular muffin pan would need bigger dough circles and a longer bake, so the recipe would change.

What's the most common mistake with tassies?

Overfilling the shells is the big one, since the sugary filling can bubble over and glue the tassies to the pan. Fill each one to just below the rim and they'll lift out cleanly once cooled.