Pecan Toffee Tassies

½ package (1 pie crust roll) refrigerated pie crusts
2 Tablespoons unsalted butter, melted
½ cup firmly packed brown sugar
1 Tablespoon all purpose flour
¼ cup Egg Beaters or one large egg, lightly beaten
½ teaspoon vanilla extract
½ cup finely chopped pecans
5-ounces Heath Bits 'O Brickle Toffee Bits

Preheat oven to 350 º F.

Unroll pie crust onto a lightly floured surface. Roll into one 15-inch circle. Cut out 24 circles using a 3-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1¾-inch mini-muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups.

Combine the melted butter, brown sugar, flour, and eggs in a small bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the filling (not quite to the top) evenly into the pie shells. Bake for 20 minutes, or until the filling is set and the crust is lightly browned. Remove from pan while still hot, and cool on wire racks. If desired, serve with a dollop of whipped cream. Yield: 24 Tassies.