Yummy Pecan Bites Food

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES

Steps:

• Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
• Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
• Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
• Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

PECAN BITES

Steps:

• In a bowl, combine brown sugar, flour, and pecans. Set aside.
• Combine butter and eggs; mix well.
• Stir in flour mixture.
• Fill greased and floured miniature muffin cups two-thirds full.
• Bake at 350°F for 22-25 minutes (It took about 22 minutes).
• Remove immediately to cool on wire rack.

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.