Pecan Tassi Bars or Libby's Pecan Tassies

I wanted to make some pecan tassis for Alex, so I made them in bar form based mostly on my sister Libby's recipe. I made small 11 x 7 pan - for Libby's normal tassi recipe double the recipe and make 48.

Ingredients:

Crust:

• 3 oz. softened cream cheese
• 4 ounces (1 stick) softened butter 
• 1 cups (120 gr) flour

Filling:

• 3/4 cup (150 gr) brown sugar
• 1 Tbsp. butter
• 1 Egg (lightly beaten)
• 1 Tsp. vanilla
• 1/8 Tsp. salt
• 1 cup finely chopped pecans + 24 whole pecans (Just use the whole pecans for Libby's tassies recipe)
  

 

Instructions:

1. Beat cream cheese and butter until creamy. Gradually add flour to butter mixture.
   -- Or --
   (Mix in food processor.)
2. Cover and chill for one hour. 
3. Press dough into bar pan (11×17) bottom and up sides.
   -- Or --
   (Divide dough into 24 chunks, roll into balls, and press with a tamper into a mini muffin pan.)
4. Stir filling ingredients together - the bar mixture will be dry. 
5. Spoon into crust and spread out. Arrange 24 pecan pieces in 4 x 6 grid on top of filling so each bar will have a pecan.
   -- Or --
   (If making tassies, scoop a small cookie scoop of dough into each well, and top with a pecan half.)
6. Bake bars at 350 degrees for about 30 minutes or until set.
   -- Or --
   (Bake mini muffin tassies at 325 for 20 minutes.)
7. Let bars cool for at least 30 minutes, then cut into 24 pieces
   -- Or --
   (Let cool for 30 minutes before removing tassies from pan.)
   
   

 

Carole's Notes:

We all liked these! I think the bars may be a bit less work than the tassies, and the bars have more pecans in them. Libby's recipe is from my Grandmother Ida.

The recipe is both from my sister Libby, and an adaption of https://bluffscape.com/pecan-tassie-bars-mady-by-se-minnesota-amish/