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Chocolate Pecan Tassies Recipe

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These dessert muffins capture the wonderful flavor of pecan pie. The addition of chocolate chips makes them extra special. —Ramona Porter, Olive Hill, Kentucky
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 36 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Pecan Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p92

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.

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