4 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
1 sheet white chocolate cake mix
1 cup chopped pecans
1 (3 ounce) envelope cream cheese
1 cup milk
In a medium bowl, mix the Dijon mustard, olive oil, and white cake mix. Beat with a fork until mixture is a thick and spreadable. Shape into a smooth dough.
Spread the mixture onto one of 4 muffin cups. Fill the other muffin cups with sliced pecans.
Crumble the cream cheese and spread mixture on top of brownies. Repeat with remaining muffin cups in the order given.