Recipe By HAYCO
Rating
Published Dec 12th
Prep - Cook - Additional - Ready In -
Servings 18 pecan cups Calories 160

Rich and crunchy, these little treats are perfect for parties.

Recipe Ingredients

  • 3 ounces cream cheese
  • ½ cup butter
  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped pecans

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
  3. 3 In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
  4. 4 Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

Nutrition Facts

  • Calories 160
  • Carbohydrate 15 g
  • Cholesterol 30.8 mg
  • Fat 10.7 g
  • Fiber 0.6 g
  • Protein 1.9 g
  • Saturated Fat 5 g
  • Sodium 61.5 mg
  • Sugar 9.1 g

Reviews

  1. I thought the crust had no flavor. I doubled the amount of filling and added more pecans as many had suggested. I had lots of leftover filling. I was pleased the filling did not boil over when baked. Overall It was OK just not as tasty as I expected.
  2. These are wonderful! The only thing I had to change was to use about 1.5 cups of chopped pecans because otherwise the filling was too runny and didn't puff up during baking - which happened the first time I made these. I had much better success when the filling was less liquid-ey and mostly pecans.
  3. I used a mini cupcake pan and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes and they baked for 23 minutes. Like everyone suggested I doubled the filling. I had a lot left over. These are so good though. The crust is - Read more ...
  4. I thought these tasted very good but there is really not enough filling if you follow the recipe as written. I doubled the filling and still didn't really find it to be quite enough.
  5. This is a recipe my Mom used to make every Christmas so I attempted it myself since I was not going to see her. Everyone loved them and they were all gone in a matter of minutes. I will double the recipe next time and save some for me!
  6. I usually make pecan pie every Thanksgiving, but this year I have a countertop oven and wanted to make something I knew would cook properly. I doubled the dough and tripled the filling, it worked out perfectly. These are somewhat difficult to make (it was my first time making tassies), but I finally rolled teaspoons - Read more ...
  7. THIS IS A VERY QUICK EASY AND TASTY TREAT. I MADE THESE ON THANKSGIVING AND I WILL BE MAKING THEM AGAIN. I USED A REGULAR MUFFIN PAN LINED WITH PAPER CUPS. WHEN THEY COOLED I TOOK THEM OUT OF THE PAPER CUPS AND HAD THEM ON A TRAY. THEY LOOKED LIKE FINE PASTRIES FROM A - Read more ...
  8. These tasted wonderful! The only thing is I doubled the filling for the amount of dough it gave you.
  9. These are great! I made one batch and the just went. I made a double batch but was short one ounce of cream cheese they still came out great. My family said these are must from now on.
  10. They taste great but I recommend using actual muffin tins (with the paper muffin cups for easy serving) so the mixture doesn't spread so much in the oven. Other than a funky shape they came out great! I'm actually making them again today.
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