Pecan Toffee Tassies

If you have room on your Christmas cookie trays for one more cookie this is the recipe you have to try.  Pecan Tassies have been around forever – who hasn’t made them at least once ? – and they are always the cookie I take to cookie exchanges because I know that everybody most people love them.   I discovered this updated version of the classic little tassie last year on the Food Network when I was looking for one of Paula Deen’s casserole recipes.  Leave it to Paula to add an ingredient to an everyday recipe that kicks it over the top of the flavor and richness charts.  The little toffee brickle chips (I used Heath brand) are a perfect addition to these beautiful little pecan pies.  I served them yesterday at a tea and they got rave reviews.

Paula uses premade sheets of pie crust, but by the time I fussed with it and cut it out to a good size I could have made my own cream cheese tart recipe.  And homemade crust is so much better.  The crust recipe here is mine…the filling is Paula’s.


Pecan Toffee Tassies
  • 1 cup butter (2 sticks)
  • 6 ounces cream cheese
  • 2 tablespoons powdered sugar
  • 2 cups flour
  • ¼ cup butter, melted
  • 1 cup brown sugar, firmly packed
  • 2 tablespoons flour
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup pecans, finely chopped
  • 1 10-ounce package almond brickle chips
  1. Mix together butter and cream cheese until thoroughly blended. Add powdered sugar and flour and mix until well blended. Form dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.
  2. Form 1 heaping teaspoon of dough into a ball and press into mini-tart tins, lining the bottom and sides evenly. I use a little tamper from Pampered Chef that is specifically made for this.
  1. Preheat oven to 350 degrees.
  2. Combine the melted butter, brown sugar, flour and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon filling evenly into the tart shells. Bake for 15-17 minutes, or until filling is set and the crust is lightly browned. Cool in pans about 10 minutes, then carefully remove them and finish cooling on a wire rack.


  1. says

    I thought pecan tassies could not get any better. Obviously I was wrong!! I grew up with these tasty treats (in the south, of course) and made my first ones from the original Williamsburg Cookbook.

    Enjoy yours, Cathy, and have a lovely Christmas and a healthy and happy new year.

    Bonnie recently posted..Merry Christmas!My Profile

  2. says

    Hmm..I wonder if we have those little additions here? they look so good..a bit like our butter tarts but your cream cheese crust is so different..Merry Christmas..pretty little things:)
    Monique recently posted..Soul Food #119~My Profile

  3. Judith - Texas says

    Thanks for the updated recipe – love Tassies! Thank you for ALL your recipes – love your blog.

    Merry Christmas to all – may God’s blessings be upon you.

  4. Happier Than A Pig in Mud says

    Yep, they look great! I might be the only person that hasn’t tried a tassie yet… gotta fix that:@) Wishing you and wonderful Christmas Cathy!

  5. says

    I have never made these, but they do look delicious. Very little baking was done here this year. I think maybe after the holidays I will do some baking and enjoy. This would be a good one to do also for a tea party.
    Marilyn recently posted..Glitter and ShineMy Profile

  6. says

    They look great and I know how delicious they are. About my fave Christmas cookie. Here’s wishing you and your family a very Merry Christmas, Cathy!


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