Mama’s Mini Pecan Bites (Edit recipe)

glassofweinstein

81 recipes
|
18 followers

My mom makes these every year for the holidays, and they are always a treat! Here's my gluten free version.

save

View original recipe

PREP TIME

40 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

Serves: 24

Ingredients

Base

.5 cup Unsalted Butter, softened
3 oz Full Fat Cream Cheese
1 Egg, large
1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), 1 cup + 2 Tbsp total
2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 tsp Kosher Salt

Filling

0.75 cup Brown Sugar, light or dark, lightly packed
1 Egg, large
1 Tbsp Unsalted Butter, melted
1 tsp Vanilla Extract
1 pinch Kosher Salt
0.75 cup Pecans, chopped

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or standing mixer, cream together the butter and cream cheese until smooth. Mix in the egg followed by the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and kosher salt until a dough is formed. Gather it into a disk, wrap in your preferred wrap, and place in the freezer for about 20-25 minutes to chill.
In a second bowl, whisk together the brown sugar, egg, vanilla, melted butter, and kosher salt. It will look reminiscent of a rough caramel. Fold in the chopped walnuts, and reserve for later.
Preheat the oven to 325F. Remove the chilled dough from the freezer, and begin filling each mini cavity in the pan with a rounded ball. Individually press the dough into a “mini pie” shape, coming up the edges without overflowing. When the dough is all pressed, scoop about a teaspoon of the filling into each one. Wipe off any drizzle as these will very easily burn in the oven if not removed.
Place the pan in the oven and bake for 22-25 minutes until aromatic, caramelized, and cooked through. Allow them to cool before removing as hot sugar burns easily. Serve alone or with ice cream, and enjoy!

Notes

This recipe requires a 24-mini cupcake pan

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	8 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	11 g
Sodium:	35 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.