Shortcut Coconut Pecan Chocolate Tassies Recipes

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CHOCOLATE RUM PECAN TASSIES

It just wouldn't be Christmas without some tassies on the cookie tray! If you want to spice them up a little this year, you might want to give these a try. I've played with my original recipe and they're pretty darned good! You can omit the rum and use extract if desired. Enjoy! CHEERS! (photo from bing images)

Provided by Kelly Williams

Categories     Chocolate

Time 1h

Number Of Ingredients 13



Chocolate Rum Pecan Tassies image

Steps:

  • 1. Crust: Blend cream cheese and butter, add flour and powdered sugar. Refrigerate for about 30 minutes. Divide dough into 24 balls and press into mini muffin pans. (Note: Do not use dark coated pans.) Filling: Combine egg, brown sugar, vanilla, rum, chocolate chips and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Sprinkle lightly with powdered sugar if desired.

CRUST:
1 (3 oz.) pkg. cream cheese, softened
1 stick butter
1 cup flour
1 Tbl. powdered sugar
FILLING:
1 large egg
3/4 cup light brown sugar
1 tsp. vanilla
1 Tbl. dark rum, or sub 1 tsp. rum extract
3/4 cup chocolate chips
3/4 cup chopped pecans
powdered sugar, optional

GERMAN CHOCOLATE TASSIES

My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 16



German Chocolate Tassies image

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
FILLING:
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted

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