1 15oz. pkg. refrigerated pie crusts
¼ cup melted butter
1 cup firmly packed brown sugar
2 T all purpose flour
2 large eggs, beaten
1 t. vanilla extract
1 cup finely chopped pecans
1 10oz. pkg. almond brickle chips (recipe follows)
Preheat the oven to 350 degrees F.
Unroll the pie crusts onto a lightly floured surface. Roll into 2 15 inch circles. Cut out 48 circles using a 1 ¾ inch 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 large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
1 cup butter
1 ½ cups light brown sugar, firmly packed
2 cups slivered almonds
12 oz. semi-sweet chocolate chips
Cook butter and light brown sugar in a skillet over medium heat, stirring constantly for 2-3 minutes or until sugar has completely melted. Add almonds and continue cooking and stirring for another 2-3 minutes, until almonds just begin to brown on edges.
Pour mixture into a well greased 13×9” pan. Sprinkle chocolate chips over the hot mixture. As chocolate melts, spread evenly over the top of the brickle. Chill for twenty minutes or until chocolate is firm. Break into pieces.