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.