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Gold Medal Flour has a NEW Baker's Blog where The BakerMama is now posting all of her new recipes! Be sure to check it out! This blog will be up until we get all of the older posts transferred over. Enjoy!

Gold Medal Flour Baker's Blog!

Thanksgiving is less than a week away and I’ve got the easiest and most delicious little bites of pecan pie that will have your loved ones begging for more and thanking you over and over again!



They are perfect in every way! The crust is buttery, the filling is sweet and the pecans are plentiful!



The perfect ending to a huge Thanksgiving feast or just a leftover turkey sandwich! You’ll be thanking yourself for adding these to your Holiday menu because with little effort they are sure to be the stars of your dessert table! Fail-proof and fabulous!



Let me show you how easy they are to bake!


Start by toasting your pecans to a beautiful brown…



Meanwhile, make the crust…



Press a few tablespoons of dough into and up the sides of each lightly greased mini muffin cup…



Stir together the filling ingredients and add the toasted pecans…



Spoon about a tablespoon of filling into each crust, filling it about 3/4 of the way full. Be sure not to overfill the crusts as the filling will bubble over while baking and make a huge mess! I know from experience! ;) No need to worry though…we’ll be adding more filling once they come out of the oven! J



Bake at 350°F for about 15 minutes or until the crusts are just starting to brown…



Let them set for about 5 minutes before topping each bite with another tablespoonful of filling. Let cool completely before removing from the pan!



Pecan pie perfection! Y’all are gonna love ‘em!



~The BakerMama





  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups Gold Medal® all-purpose flour
  • 1/2 teaspoon salt




  • 2 tablespoons butter
  • 2-1/2 cups pecans, chopped
  • 1-1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla




1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.


2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.


3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.


4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t'll be adding more filling after they bake!


5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.


Servings: 24

Prep Time: 30 minutes

Baking Time: 15 minutes

Total Time (start to finish): 45 minutes

Print Recipe

© 2014 General Mills.


Chef says:

Good food

12/29/2013 8:36:05 AM

The BakerMama says:

Hi Myra! It's now called Brownie Bark! Here's the link:http://blog.gol gory/brownies/browni e-bark.aspx Enjoy!

12/26/2013 5:27:09 PM

Myra says:

I am looking for the brownie brittle recipe

12/26/2013 4:28:45 PM

Danae @ reciperunner says:

These look amazing! I love that they are mini!

12/5/2013 12:47:10 PM

Gail says:

Hi BakerMama and thanks for getting back to me. And yes I used mini muffin pan and maybe I used to much dough in a few and your right some over spilled a tad, but we tried one and they are still good. I guess practice makes perfect. Not sure why the filling got so hard. I did not think we added to many nuts, but will cut back next time and hope that will help. I will just try them again and see how they turn out. Just glad it is just my family of 5 eating them today. My husband says I should be called the ***** baker as it bothers me when things I make do not turn out right. I guess that what happens when you get old. I hope you are having a terrific Thanksgiving and keep the recipes coming and I will continue to make them. Thanks again

11/28/2013 2:19:42 PM

The BakerMama says:

Hi Gail! It sounds like you are doing everything right! Are you using a mini muffin pan? The dough you press into each muffin cup should be just enough to create a thin crust on the bottom and up the sides for each pie. My filling hardened a bit (from the corn syrup and brown sugar) as I was filling them, but not so much that I couldn't spoon a little in the crusts and on top when they were done baking. I did use my fingers to get just the right amount for each crust. I sure hope they still turn out great for you! Happy Thanksgiving!

11/28/2013 1:35:15 PM

Gail says:

Help! I followed your directions to a t and I only got 17 of the crusts. I made small ***** and then pressed them down like you mentioned. Also when I made the filling mine got all stiff and hard to stir. I used what you said and also used the right amount of pecans. What did I do wrong? They are baking now and I tried not to overfill,which was hard as the filling was so stiff to put in. I also added some extra butter to loosen it up which helped somewhat, but not much. Could there be a mistake in the recipe or did I just do something wrong. Thanks for any suggestions. Gail

11/28/2013 12:56:54 PM

Bonita says:

Nice web site.

11/27/2013 10:16:53 AM

karen says:

this sounds and looks so good also like the pumpkin idea, this is a keeper

11/26/2013 5:00:09 PM

Nancy says:

Hmmm... wonder if you could use pumpkin pie filling in this crust and have it cook before the crust burned? Then you could have two little kinds of pie bites. :)

11/25/2013 2:41:10 PM

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