1 (3 oz.) cream cheese
1 stick butter
1 c. plain flour

Filling:

1 tbsp. butter
1 c. brown sugar
1 tsp. vanilla
1 egg
1/8 c. dark Karo or maple syrup
pecan pieces

You also need 2 small 12 count muffin tins.

Let cream cheese and butter get soft before mixing with flour. Form large dough ball; then divide into 24 small balls. Press each ball with thumb into pan. Pour filling into pan. Do not overfill, stopping about 3/4 full. Place pecans on top.

Bake at 350°F for 25 minutes. Use knife to break loose carefully.