I know we are a little late with the Christmas cookie baking this year but I’ve been begging for my husband to try to turn his Boston Banoffee Pie into a cookie version and when I saw nut tassies, I knew that we could use the same concept for a toffee tassies recipe.
Trust me when I say that his pie version gets people obsessed when he makes it. It’s unbelievably good and YOU MUST TRY IT. Please trust me on this one and let me know what you think. It’s a really thick and rich pie and one slice of it can be a tad bit too filling so these little cookies who are like miniature pies are the perfect little decadent treat.

toffee tassies recipe

For this recipe you need to double the pie crust recipe because otherwise there isn’t enough dough for two trays of cookies.

We used miniature cup cake baking trays (HERE) to make the toffee tassies.

ingredients for toffee tassies recipe

crust:

2 1/2 cups of flour
1 cup of room temperature butter
1/2 cup of caster (or regular sugar)

filling:

14 oz can sweetened condensed milk
2/3 cup light brown sugar
2 TBSP golden syrup
1/2 cup of butter

cooking instructions

Preheat the oven to 325 degrees.

Mix together 2 1/2 cups of flour, 1 cup of room temperature butter and 1/2 cup of regular or caster sugar. Squeeze the mixture together with your hands until it forms a ball of dough. Grease your miniature cupcake pans and form little balls of do for each cupcake section. Then press the dough firmly into the sections as if you are making tiny little pie crusts. Bake just the crust in the oven for 25 minutes until it starts to turn light brown.

While the dough is in the oven, you slow cook the rest of the ingredients in a medium stick free saucepan. Make sure you choose one that doesn’t stick. Mix the sweetened condensed milk, 1/2 cup butter, brown sugar, and syrup over medium heat and stir almost continuously. Bring it to a gentle boil which take upwards of 10 minutes to get it to a gentle boil and cook at a gentle boil for approximately 7 minutes, stirring continuously. If you don’t stir continuously, it will burn on the bottom. I use a rubber spatula to stir it, it seems to work the best. It will turn a light caramel color and smell wonderful at this stage. After 7 minutes you can remove it from heat.

When the tassies are done baking, you simply pour the yummy mixture which just finished boiling gently into the pie crust and refrigerate. The toffee tassies should cool completely before serving.

Gluten Free Toffee Balls Version

Since our daughter is gluten free we decided to make a ball version of the filling for her. I used to make rum balls and this makes me think of the rum ball making process. Instead of coconut flakes, I used almond meal.

And Eagle Brand Sweetened Condensed Milk is verified “gluten-free”!

I added almond meal to each little cupcake dish and added the filling when it was still warm and runny with a spoon. This way you can remove it easier when it is refrigerator chilled.

Then all you have to do is take them out of the cups and roll them in more almond meal to a ball.

My daughter actually likes adding either some dark chocolate to the inside of the ball or a pecan. Yum!!! So so good.

My husband makes the above crust in a gluten free version as well but it gets really flakey and I felt like it would be a good solution to substitute the crust for almond meal and make balls instead.

Recipe Card for easy printing:

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