Ingredients:

1 (15 oz.) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces

Directions

1. Preheat the oven to 350 degrees F
2. Unroll the piecrusts onto a lightly floured surface
3. Roll into 2 (15-inch) circles
4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed
5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups
6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well
7. Add the vanilla
8. Stir in the pecans and almond toffee pieces
9. Spoon the pecan & toffee filling evenly into the pie shells.
10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
11. Cool in pans on wire racks.

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