Pecan Tartlets

• 1 cup light brown sugar
• 4 tablespoons sweetened condensed milk
• 6 tablespoons butter
• 2 eggs
• 1 tablespoon flour
• 1 cup toasted pecans, crushed
• 12 individual servings refrigerated chocolate chip cookie dough (Pillsbury works fine)

1. Preheat oven to 350.
2. Press one serving of dough into each space of a muffin pan.
3. Bake cookies 6-8 minutes until puffy but not yet browned.
4. Distribute pecans evenly among tins.
5. Set aside.
6. Preheat oven to 400.
7. Combine sugar, milk, butter in a sauce pan over medium-low heat until simmering.
8. Allow sugar mix to cool for a few minutes.
9. Lightly beat egg and flour in a small bowl.
10. Combine sugar mix and egg mix stirring quickly to make sure egg incorporates.
11. Spoon sugar mixture evenly over pecans in tins.
12. Bake 5 minutes at 400.
13. Reduce temp to 350 and continue baking 5-9 minutes until just set.
14. Allow to cool enough to handle.
15. Loosen edges with a knife if needed to remove.

light brown sugar, condensed milk, butter, eggs, flour, pecans, chocolate chip cookie

Taken from www.food.com/recipe/pecan-tartlets-366246 (may not work)