Best Pecan Bites Recipes

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

SALTED CARAMEL PECAN BITES

Steps:

• Preheat the oven to 350 degrees F.
• Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
• Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges.
• Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
• Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

PECAN SNOWBALL COOKIE BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 4 baking sheets.
• Beat butter and brown sugar together in a bowl using an electric mixer. Stir in vanilla extract. Stir in flour gradually; mixture will be crumbly. Add pecans and work into the dough.
• Pinch off dough in teaspoons; roll in hands to form balls that are about 1/2-inch in diameter. Place onto the prepared baking sheets.
• Bake in the preheated oven until firm and browned on bottoms, 15 to 18 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Roll warm cookies in confectioners' sugar.

CARAMEL PECAN CHEESECAKE BITES

Steps:

• Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
• Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.

FROSTED PECAN BITES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool.
• Fold sugar, salt and pecans into egg whites.
• Increase oven temperature to 325 degrees F (165 degrees C). Melt butter or margarine on a sheet pan.
• Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.

TOASTED PECAN AND HERBED CHEESE BALL BITES

Steps:

• Preheat oven to 350°F. Spread the nuts onto a cookie sheet and bake for 7 to 8 minutes or until the nuts begin to brown and become aromatic. Remove from oven and let cool. Coarsely chop ¼ cup of pecans; set aside. Finely chop the remaining 1¼ cups of pecans and mix with ¼ cup of chopped parsley in a medium bowl; set aside. Line a cookie sheet with plastic wrap.
• Make the cheese mix: In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese, garlic and fines herbs cheese, goat cheese, salt and hot sauce until smooth. Mix in the remaining ¼ cup parsley, the scallions, pimento peppers and the coarsely chopped pecans. Use a tablespoon measure to transfer tablespoons of the cheese mixture to the prepared cookie sheet to make about 30 mounds. Refrigerate for 15 minutes. Remove the cookie sheet from the refrigerator and roll the mounds into balls. Coat the balls with the reserved pecan and parsley mixture.
• Refrigerate until ready to use. Serve with crackers, crudités or grilled bread, if desired.

THOSE PRETZEL THINGS ( PECAN ROLLO BITES)

Steps:

• Place pretzel pieces on a baking sheet.
• Top with one Rollo candy.
• Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
• Remove from oven and place a pecan piece on top.
• Let cool and harden.

PECAN PIE MINI BITES

Steps:

• 1. First, the crusts. Start by sifting together the flour and salt.
• 2. Next, cut in the shortening.
• 3. Now stir in your chopped pecans. Make sure these are nice and fine, but not powder or butter. If the pecan pieces are too big, the dough gets hard to work with and roll out. But if they're too fine, well, then you lose them...
• 4. Water gets added 2 or 3 teaspoons at a time. When I make this, one of the first things I do is take a measuring cup, fill it with water and place it into the fridge. Then as I need it, I pull it out, put a couple of teaspoons into my dough, and place it back into the fridge. As you add the water, use a fork to toss the dough.
• 5. It will take a few applications of the water, but it will eventually form a ball.
• 6. Lightly flour your counter or rolling surface.
• 7. Use your hand to slightly flatten the dough ball, then start rolling.
• 8. Because this is for mini pies, you'll want the crust to be slightly thinner than you would do for a normal 9" pie.
• 9. Once you're happy with the thickness, use a 3" cookie cutter to cut circles from the crust. A 3" cutter is the perfect size for lining up the edge of the crust with the edge of the mini muffin tin... I've also found that a mason jar lid (with the rims) will work very well if you don't have cookie cutters.
• 10. Follow your pan's directions as far as whether or not you need to spray or grase or butter your pan. I did not spray or grease my mini muffin tin in any way - but you might need to if you don't have a nonstick pan or if the nonstick coating has been compromised.
• 11. As you're placing the crusts into the pan, push down in the center gently, then ease the edges up the sides.
• 12. Of course, you'll need to roll up the scraps into a new ball and then roll them back out again to finish up the pans.
• 13. In your mixing bowl, beat the eggs lightly.
• 14. Blend in the corn syrup, sugar, melted butter, vanilla and flour and continue mixing until everything is blended well and has started to thicken.
• 15. Stir in the chopped pecans. For a normal 9" pie, I would use 4 cups of pecan halves; but since this is for mini pies, I chopped those up a little more and found that the 3 cups works better.
• 16. Use a piping bag with a wide tip or a ziptop bag with a cut corner to pipe the filling into the crusts.
• 17. Bake for 40-50 minutes until they are a nice, golden brown.
• 18. Remove your mini pies from the tin and set them on a wire rack to cool slightly before serving.

PUMPKIN PECAN BITES

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

PECAN PIE BITES FROM SCRATCH

Steps:

• Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
• Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
• Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
• Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.

GOUDA PECAN BITES

Steps:

• Bring cheese to room temperature in a medium mixing bowl (allow 30 minutes). Add sour cream and pecans. Beat with an electric mixer until combined and mixture is creamy. Cover and chill up to 1 hour. If mixture is too firm, let stand for a few minutes to soften before piping.
• To serve, spoon cheese mixture into a pastry bag fitted with a very large star tip (1/2 inch). Pipe cheese mixture onto assorted crackers and/or vegetable slices.

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine powdered sugar, butter, and corn syrup in a saucepan and stir over medium heat. Once boiling, add in pecans and remove from heat.
• Spoon pecan mixture onto Pretzel Crisps® on prepared baking sheet. Bake in preheated oven for about 5 minutes. Remove from oven and cool.

YUMMY PECAN BITES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans. Combine topping ingredients. , Roll dough into 1-in. balls, then roll in topping. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 10-12 minutes or until surface cracks. Remove to wire racks to cool.

CARAMEL-PECAN CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Reserve 24 pecan halves for later use. Finely chop remaining nuts; place in medium bowl. Add graham crumbs, butter and 1 Tbsp. sugar; mix well. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1/2 Tbsp. crumb mixture to each cup.
• Beat cream cheese and remaining sugar in small bowl with mixer until blended. Add egg; beat just until blended. Spoon over crusts, adding about 1 Tbsp. batter to each cup.
• Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Drizzle about 1/2 tsp. caramel sauce over each cheesecake. Top with reserved nuts.

QUICKIE GOAT CHEESE AND PECAN BITES

Steps:

• 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.

PECAN CANDIED BACON BITES

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking sheet with aluminum foil and top it with a baking rack. Arrange the bacon in 1layer on top of the rack.
• Mix together the pecans, and brown sugar with a good grinding of pepper in a small bowl. Evenly sprinkle the mixture over the bacon. Put the bacon into the oven and bake until the sugar is melted and the bacon is crisp, about 20 to 25 minutes. Remove and let cool slightly until crisp.
• While the bacon is cooking, toast the rye bread and cut each slice into quarters. In a small bowl mix together the cream cheese and Worcestershire sauce. To serve, spread the toast with the cream cheese mixture and top with 1 or 2 pieces of bacon cut to fit the bread. Garnish with chopped chives and serve.

GOUDA PECAN BITES

Steps:

• 1. Bring cheese to room temperature and mix in a medium mixing bowl(allow 30 minutes) Add sour cream and pecans. Beat with electric mixer until combined and mixture is creamy. Cover and chill for up to 1 hour. Serve with crackers or veggies.