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Preheat oven to 350 degrees
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To make crust:
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Add flour and salt to a food processor and pulse twice to incorporate.
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Add butter cubes and cream cheese and pulse just until a ball of dough forms.
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Once dough is complete, place 1 teaspoon of dough in a 24 mini-muffin pan.
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Using a dough press or your hands, mold dough to each mini-muffin cup. Press so dough fills up bottom and sides.
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To Make Filling:
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In medium bowl, whisk eggs.
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Add corn syrup, brown sugar, melted butter, salt and vanilla and mix until blended.
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Stir in chopped pecans.
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Fill each muffin tin 3/4 of the way full with filling.
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Bake 25-30 minutes until golden brown.
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Allow to cool before topping with Chocolate Drizzle or Powdered Sugar.
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*To make chocolate drizzle, add semi-sweet chocolate and oil to a double boiler. Heat on low until chocolate is melted. Allow to cool for 5 minutes. Fill plastic storage bag with chocolate and snip off a tiny section of one corner. Drizzle tops of pecan cups with chocolate