These little mini pecan pies are bite-sized beauties, perfect for gatherings. Infused with decadent caramel in each little bite, they are a wonderful indulgent.
In a saucepan over low heat, melt butter. Add milk and caramels. Using a whisk, stir frequently until smooth.
2 tablespoons unsalted butter
In a large mixing bowl or stand mixer fitted with the whisk attachment on low speed, combine brown sugar, eggs, vanilla and salt. Gradually blend in caramel mixture until combined.
¼ cup brown sugar, 1 egg, ½ teaspoon vanilla extract, ⅛ teaspoon salt
Using a spatula, fold in pecans.
2 ounces pecan halves
Place phyllo cups, spaced evenly on a cookie sheet. Using a teaspoon, spoon mixture to fill cups almost to the top, leaving just a small edge.
30 mini pre-baked phyllo shells
Bake 11 minutes in the center of the oven or until set. Serve warm.