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Chocolate Pecan Tassies

 Chocolate Pecan Tassies
These dessert muffins capture the wonderful flavor of pecan pie. The addition of chocolate chips makes them extra special. —Ramona Porter, Olive Hill, Kentucky
36 ServingsPrep: 30 min. Bake: 20 min. + cooling

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:

2 of 2

Chocolate Pecan Tassies (continued)

Directions (continued)

  • 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.