The classic Chocolate-Pecan Tassies are a special treat.
Chocolate-Pecan Tassies
Yield: 24
Ingredients
- 1 cup all-purpose flour
- ½ cup salted butter, softened
- 1 (3-ounce) package cream cheese, softened
- 1 tablespoon granulated sugar
- 1⁄8 teaspoon salt
- 1 large egg
- ¾ cup firmly packed light brown sugar
- 1 tablespoon salted butter, melted
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 2⁄3 cup toasted, finely chopped pecans
- 1⁄3 cup mini semisweet chocolate morsels
Instructions
- Preheat oven to 325°.
- In a mixing bowl, combine flour, softened butter, cream cheese, granulated sugar, and salt. Beat at medium speed with a mixer until well blended and a dough forms. Wrap dough securely in plastic wrap, and refrigerate for 1 hour.
- Divide dough into 24 balls, and press into the wells of a 24-well mini muffin pan.
- In a medium bowl, combine egg, brown sugar, melted butter, vanilla extract, and salt, stirring to blend. Add pecans and chocolate morsels, stirring to combine. Divide mixture among wells of prepared muffin pan.
- Bake until edges of tassies are light golden brown and filling is set, 18 to 20 minutes. Let cool completely in pan. Remove from pan, and store in an airtight container at room temperature for up to 2 days.
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