Mini Caramel Pecan Pie Bites Food

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

MINI CARAMEL PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees.
• In a saucepan over low heat, melt butter.
• Add milk and caramels. Cook, stirring frequently until smooth.
• In a large bowl/mixer, combine brown sugar, eggs, vanilla and salt.
• Add the caramel mixture and combine.
• Stir in pecans.
• Teaspoon mixture into phyllo cups {on a cookie sheet}.
• Bake 11 minutes, serve warm

SALTED CARAMEL PECAN BITES

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

CARAMEL PECAN CHEESECAKE BITES

Steps:

• Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
• Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

MINI PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
• Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
• Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie.
• Sprinkle a small amount of chopped pecans into each pie crust. Mix corn syrup, eggs, both sugars, butter and vanilla using a spoon or a rubber spatula. Stir in pecans.
• Carefully pour about 2 tablespoons of the syrup into each pie crust. Do not fill past the edge of the pie crusts.
• The filling will bubble and rise while baking and you want to avoid it spilling over if possible. This will make them stick when you go to take them out.
• Bake for about 22-25 minutes. If the tops begin to brown too quickly after about 15 minutes, you can cover the top with tin foil for the remaining time.
• Remove from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the muffin tin, if you need use a butter knife to slide along the side of the pies to loosen.
• Give a little twist and pull them out, and transfer to a wire rack to cool completely. Top with dollops of whipped cream before serving, if desired.

CANNOLI PIE BITES

Steps:

• Equipment:.
• Mini muffin tin.
• Rolling pin.
• Cooling rack and baking sheet.
• Pastry bag and large star tip.
• Directions:.
• Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
• In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
• Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.