Taste of Home
German Chocolate Tassies
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch + cooling
YIELD: about 2-1/2 dozen.
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
Ingredients
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2/3 cup butter, softened
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4 ounces cream cheese, softened
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1/2 cup sugar
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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1/2 cup baking cocoa
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Dash salt
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FILLING:
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1/2 cup pecan halves, toasted
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1/4 cup sweetened shredded coconut, toasted
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1/2 cup packed brown sugar
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1 large egg, room temperature
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1 tablespoon butter, melted
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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2 ounces semisweet chocolate, melted
Directions
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1.
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.
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2.
Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
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3.
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
1 cookie: 129 calories, 8g fat (4g saturated fat), 22mg cholesterol, 68mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.
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