I had never even heard of these until I met Matt. They are his favorite Christmas sweet, so I had to learn how to make them. Turns out, it isn't that hard haha. It definitely is time consuming, but worth it!
The wrappers are not necessary, but make clean up about a million times easier. It also makes making them go quicker, because you don't have to clean the pan between batches. I recommend having at least a couple mini muffin tins so you can get a batch ready to go while another is baking. This recipe makes roughly 90, depending on how thick you make the crust (they freeze well too!).
2 cups butter or margarine, softened, plus 3 Tablespoons melted
12 ounces cream cheese, softened
4 cups flour
2.5 cups brown sugar
1/2 teaspoon vanilla extract
1.5 cups chopped pecans
In a large bowl, mix 2 cups butter and the cream cheese. Beat in 1 cup of flour at a time to form the dough.
In another bowl, combine eggs, brown sugar, melted butter, and vanilla extract. Stir in pecans.
Roll dough into small balls and press into mini muffin pans, spreading the dough up the sides.
Fill the crusts with the pecan mixture.
Bake around 18 minutes, until crust is lightly browned and filling has puffed up.
Let cool for a few minutes and remove carefully from pan. Enjoy!
I just learned they make a 48 cup pan. I may have to invest in it!!