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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 325°F. Have nearby a nonstick 24 cup mini muffin pan lightly spritzed with cooking spray.
Step 2
To make the crust: In a medium size bowl use an electric mixer to beat together butter and cream cheese until fully blended. Add flour and ground pecans, mix on low speed just until combined and a soft dough forms.
Step 3
Press a rounded teaspoon full onto the bottom and sides of each mini muffin cup. Use a small scoop to divided the dough and a pastry tamper or similar tool dipped in flour to flatten.
Step 4
To make the filling: In a medium bowl whisk together brown sugar, chopped pecans, butter, vanilla and egg until blended.
Step 5
Divide filling evenly between the muffin cups. (about 1 generous teaspoon full)
Step 6
Bake for 25-30 minutes or until the centers are set when gently shaken.
Step 7
Run a knife around the edge to loosen and cool in the pan on a cooling rack for 5 minutes then carefully remove to a cooling rack to cool completely.
Step 8
Store in an airtight container at room temperature for up to 3 days or chilled in the refrigerator for 1 week.
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