German Chocolate Tassies Recipe

German Chocolate Tassies Recipe
German Chocolate Tassies Recipe photo by Taste of Home
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German Chocolate Tassies Recipe

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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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min./batch + cooling

Ingredients

  • 2/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • Dash salt
  • FILLING:
  • 1/2 cup pecan halves, toasted
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, melted

Directions

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.
Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
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. Yield: about 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as German Chocolate Tassies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 129 calories, 8g fat (4g saturated fat), 22mg cholesterol, 68mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 2/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • Dash salt
  • FILLING:
  • 1/2 cup pecan halves, toasted
  • 1/4 cup sweetened shredded coconut, toasted
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, melted
  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.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
  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. Yield: about 2-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as German Chocolate Tassies in Cookies & Candies Bookazine 2017

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