This is a great fall recipe
pecans are in season!
5 T Butter softened, plus 1 T melted butter
4 0z Cream cheese
1 C Flour
1 T Powered sugar
1/4 t salt
3/4 C Brown Sugar
1/3 C Mini semi-sweet chocolate chips
1 large egg
1 t vanilla 2/3 c chopped pecans
Mix butter and cream cheese until smooth. Blend in flour, just a little at a time, powered sugar and 1/8 t salt. Form into disk. Cover in plastic wrap and chill 3 hours, or day before. Heat oven to 325. Divide dough into 24 balls of even size. Press into 2 12 cup mini muffin tins, making a hole in center and pressing up over rim. Chill. Mix brown sugar, chocolate chips, egg, melted butter, vanilla, and remaining salt until mixed. Place some chopped pecans into the tins, top with mixture and more pecans. Bake 20 minutes. Let stand and run knife around edges to loosen. Remove and place on wire rack to cool.
112 Calories per Mini pie, 7g fat, 2.8 sat fat, 11.3 g carbs, 0.5g fiber,1.7g protein
Happy Cooking!
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