Toffee Tassies

• 1/2 c. margarine or butter
• 1 3 oz. pkg. cream cheese, softened
• 1 c. all-purpose flour
• 1/4 c. ground pecans
• 3/4 c. packed brown sugar
• 1 egg
• 1 Tbsp. margarine or butter, melted
• 1/2 c. chopped pecans
• 1/2 of a 6 oz. pkg. (1/2 c.) Heath Bits or 21.4 oz. Heath bars or 9 snack-size Heath bars, finely chopped

1. For pastry, in a mixing bowl beat the 1/2 c. margarine or butter and the cream cheese until teaspoon of pastry evenly into the bottom and up sides of 24 ungreased 1 3/4-inch muffin cups. Set aside.
2. For filling, beat together brown sugar, egg and 1 Tbsp. melted margarine or butter.
3. Stir in the chopped pecans. Spoon 1 tsp. of filling into each pastry-lined cup. Sprinkle about 1 tsp. Heath bits on each.
4. Bake in a 325u0b0 oven about 30 minutes or until pastry is golden and filling is puffed.
5. Cool slightly in pans on wire racks.
6. Remove and cool completely on white racks. Makes 24 tassies.

margarine, cream cheese, flour, ground pecans, brown sugar, egg, margarine, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46696 (may not work)