Mama’s Mini Pecan Bites
My mom makes these every year for the holidays, and they are always a treat! Here's my gluten free version.
PREP TIME
40 minutes
COOK TIME
22 minutes to 25 minutes
INGREDIENTS
14
Serves: 24
Ingredients
Base
- .5 cup.5 cup.5 cup Butter, Unsalted, softened
- 3 oz3 oz3 oz Cream Cheese, Full Fat
- 111 Egg, large
- 1 cup1 cup1 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, 1 cup + 2 Tbsp total
- 2 Tbsp2 Tbsp2 Tbsp Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- .5 tsp.5 tsp.5 tsp Kosher Salt
Filling
- 0.75 cup0.75 cup0.75 cup Brown Sugar, light or dark, lightly packed
- 111 Egg, large
- 1 Tbsp1 Tbsp1 Tbsp Butter, Unsalted, melted
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 pinch1 pinch1 pinch Kosher Salt
- 0.75 cup0.75 cup0.75 cup Pecans, chopped
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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
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About This Recipe
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Baked Goods Coconut Free Cookies Gluten Free Pescetarian Pies Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 130 |
| Fat: | 8 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 11 g |
| Sodium: | 38 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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