These sweet bites are more like tarts than cookies. Spread them out on a dessert tray and they'll get gobbled up super fast. Infused with all manner of delicious goodness, every bite is a treat for your taste buds.
- 4 Large eggs
- 1-1/2 cups Firmly-packed brown sugar
- 1 cup Chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 tbsp All-purpose flour
- 1-1/2 tsp Whole milk
- 1-1/2 tsp Vanilla
- 1 pkg Refrigerated pie crust (14.1 ounce)
- 1 cup Butterfinger candies (chopped)
- 1 cup White chocolate wafers (for melting and drizzling)
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Preheat oven to 350 degrees F. (180C).
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In a large bowl, whisk eggs until foamy. Add brown sugar, pecans, granulated sugar, melted butter flour, milk and vanilla, whisking to combine. Set aside.
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On a lightly floured surface, unroll pie crusts. Using a 2-1/2-inch fluted or round cutter, cut dough, re-rolling scraps, as necessary.
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Transfer to the walls of a 12-cavity miniature tart pan.
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Spoon egg mixture into crusts.
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Sprinkle with chopped butterfinger candies.
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Bake until browned and caramelized, 25-30 minutes. Allow to cool in man for about 2 minutes.
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Use a fork to gently remove each tart from pan. Allow to cool completely on a wire rack.
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In a microwave-safe bowl, neat white chocolate wafers on high for about 25-seconds. Stir chocolate vigorously. If additional heat is needed, microwave in 5 second intervals until desired consistency is achieved.
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Spoon melted chocolate into a pastry bag fitted with a fine detail piping tip.
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I drizzled with a fine tip first and then, added used a second, slightly larger tip to add a thicker white chocolate drizzle.
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Drizzle melted chocolate back and forth over tarts to create a criss-cross pattern.