1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

FILLING:

1 egg
3/4 c. brown sugar
3 tbsp. soft butter
1 tsp. Karo light syrup
1 tsp. vanilla
1 c. ground pecans
Dash of salt

Soften butter and cream cheese to room temperature. Blend flour into butter and cheese to form dough. Press onto bottom and up sides of 24 (2 inch) muffin tins. Chill. Beat ingredients for filling. Add pecans. Fill muffin cups and bake at 325-350 degrees for 25 minutes.