6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour
3 eggs, slightly beaten
2 1/4 c. brown sugar
3 tsp. vanilla
Dash of salt
1 1/2 c. chopped pecans
3 tbsp. (each) Karo syrup, butter

Blend first 3 ingredients well; chill 2 hours or overnight. Shape dough into 1" balls; press into well-greased mini-muffin cups with fingers. Blend rest of the ingredients and fill pastry cups; bake 375 degrees for 20 minutes until lightly browned. Makes 65 to 70.