Directions:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.56 Kcal (471 kJ) | ||
| Calories from fat | 63.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 16.71mg | 6% | |
| Sodium | 20.72mg | 1% | |
| Potassium | 44.21mg | 1% | |
| Total Carbs | 11.57g | 4% | |
| Sugars | 6.99g | 28% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 1.52g | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 447.05 Kcal (1872 kJ) | ||
| Calories from fat | 250.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.88g | 11% | |
|---|---|---|---|
| Cholesterol | 66.36mg | 6% | |
| Sodium | 82.31mg | 1% | |
| Potassium | 175.57mg | 1% | |
| Total Carbs | 45.96g | 4% | |
| Sugars | 27.78g | 28% | |
| Dietary Fiber | 2.38g | 2% | |
| Protein | 6.04g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.2mg | 2% | |
| Calcium | 60.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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