Sweet and salty, nutty and buttery, these tartlets featuring our new Salted Maple Pecan Granola are fun to make and even more fun to snack on--especially with a friend.
Makes 36 bites
Crust
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla extract
1 egg yolk
1/2 tsp baking soda
1 cup flour
1/2 cup Michele's Salted Maple Pecan Granola, lightly crumbled, plus more for garnishing
Pecan Filling
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1/8 tsp salt
3 tsp flour
1 egg
2 tbsp heavy cream
1 tsp vanilla extract
1/2 cup chopped pecans
Whipped cream, for garnish
Caramel topping, for garnish
- Pre-heat oven to 350F and line mini muffin tin(s) with 36 mini muffin cups.
- In a stand mixer, cream butter and brown sugar until light and fluffy.
- Beat in vanilla extract and egg yolk.
- Mix in baking soda and flour just until incorporated. Fold in lightly crumbled granola.
- Distribute 1 teaspoon of dough at a time among the 36 mini muffin cups, pressing down slightly and leaving room for pecan filling.
- In a small bowl, whisk all filling ingredients together.
- Spoon 1 tsp of filling on top of crust.
- Bake for 10-12 min. Let cool completely.
- Garnish with granola, whipped cream and caramel topping if desired.