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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    3 dozen


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


  • 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.
Nutrition Facts
1 each: 123 calories, 7g fat (3g saturated fat), 23mg cholesterol, 45mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

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