I wanted to make something a little different for Thanksgiving so I tried this recipe from Southern Lady.  The original recipe was for mini tarts but I made mine in a regular muffin tin for a larger version.  I love the combination of flavors, the toffee ties it all together.  Give this recipe a try this holiday season.

3 individual refrigerated pie crusts
2/3 cup sugar
1/4 cup butter, melted
2 large eggs
1 t. vanilla extract
1 cup dried cranberries
3/4 cup toffee bits
3/4 cup chopped walnuts

Preheat oven to 350.  Spray a 2 muffin pans with cooking spray.

Using a teacup, cut circles from each pie crust (I was able to get 7 circles from each crust).

Press crusts into bottom and up sides of each cup of muffin pan.

In medium bowl, mix sugar, melted butter, eggs, and vanilla, whisking to mix. Stir in
cranberries, toffee bits and walnuts.

Spoon mixture into each prepared crust. Bake for 30 to 35 minutes, or until lightly browned.

Let cool in pan for 10 minutes, remove to wire racks to cool completely. Makes 2 dozen.