Pixie Pecan Bites
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- 2 large eggs
- 3 tablespoon(s) unsalted butter, melted
- 1/3 cup(s) light brown sugar
- 3 tablespoon(s) sugar
- 1 teaspoon(s) vanilla extract
- 1/8 teaspoon(s) salt
- 5 package(s) frozen mini phyllo shells for 75 shells total
- 1 cup(s) chopped pecans
- Preheat oven to 250-F
- Break eggs into small bowl of an electric mixer and beat on medium-high until very frothy, about 2 minutes.
- Set aside
- Pour melted butter, brown sugar and sugar into large bowl bowl of an electric mixer
- Mix on medium speed until well-combined, about 2 minutes
- Add beaten eggs, corn syrup, vanilla and salt.
- Beat on medium-high 3 minutes
- Place shells on a parchment paper-lined baking sheet.
- Fill each shell 2/3 full (about 1 teaspoon of batter).
- Top with chopped pecans (about 1/2 tsp per shell).
- Bake 25 minutes or until filling is light golden brown and edges of shells are crispy brown.
- Cool and serve, or wrap tightly and store up to 24 hours.
- Makes 75 pieces.
This recipe is a personal recipe added by RhondaHerr and has not been tested or endorsed by MyRecipes.
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Pixie Pecan Bites Recipe at a Glance
- COURSE: Desserts