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Chocolate Pecan Tassies Recipe

These dessert muffins capture the wonderful flavor of pecan pie. The addition of chocolate chips makes them extra special. —Ramona Porter, Olive Hill, Kentucky

This recipe is:

Diabetic Friendly

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Chocolate Pecan Tassies Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 36 Servings

30 20 50

Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
6 tablespoons sugar
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
PECAN FILLING:
1 cup packed brown sugar
2 tablespoons butter, softened
2 eggs
2 teaspoons vanilla extract
2/3 cup chopped pecans
2/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, cream the butter, cream cheese and sugar. Combine the flour and cocoa; gradually add to creamed mixture. Cover and refrigerate for 15 minutes. Meanwhile, for filling, combine the brown sugar and butter in a small bowl. Beat in eggs and vanilla. Stir in the pecans and chocolate chips.
Roll cream cheese mixture into 1-in. balls. Press onto the bottom and up the sides of ungreased miniature muffin cups. Spoon filling into cups.
Bake at 325° for 20-25 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 123 calories, 7 g fat (3 g saturated fat), 23 mg cholesterol, 45 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Pecan Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p92