Maple Pecan Pie Bites

Preheat the oven to 350F.

Cut 6 strips of parchment paper about 1/2 - 1 inch wide and lay them across the rows of the muffin pan.

In a large bowl, beat together butter, cream cheese, sugar and salt with an electric mixer until creamy.  Beat in the flour just until combined and the dough begins to come together.

Portion the dough into 24 1-inch balls (about a scant tablespoon each).  Place each ball of dough into a cup on top of the strip of parchment. 

Once all 24 balls are rolled, press each one into its cup, spreading evenly over the bottom and up the sides. 

Bake the crusts until golden (about 20 minutes).  If the crusts are poofing, pierce them with a fork. 

In a medium sauté pan set over medium-low heat, toast the chopped pecans until they are fragrant, stirring frequently.  Be careful not to burn them! Set aside to cool.

In a medium saucepan, combine the butter, brown sugar, half & half, maple syrup, salt and vanilla.  Cook the mixture over medium-low heat, stirring occasionally to combine, until it begins to bubble.

Continue cooking until the mixture thickens, about 5 minutes.  Remove the saucepan from the heat and stir in the toasted pecans.

Spoon the filling into the baked crusts and allow to cool.  Try not to eat them all at once!