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Pecan Tassies




Source of Recipe


Kraft Kitchens


List of Ingredients




1 pkg. (250 g) PHILADELPHIA Cream Cheese, softened

1/2 cup butter, softened

1 1/2 cups flour

1 egg

1/2 cup packed brown sugar

1 Tbsp. butter, melted

1 tsp. vanilla

4 squares BAKER'S Semi-Sweet Chocolate, chopped

1 cup finely chopped pecans, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted


Recipe



BEAT together cream cheese and butter. Stir in flour. Gather the dough into a ball, adding more flour if sticky. Divide into 48 balls and place one each into lightly greased mini muffin tins. Press dough onto sides and bottoms (about 3/4 of the way up the sides) and chill while preparing filling.

WHISK together egg, sugar, butter and vanilla until well blended.

PLACE one piece chopped chocolate and 1 tsp. pecans in the bottom of each shell. Spoon egg mixture evenly into each shell. Sprinkle with remaining pecans.

BAKE at 350°F for 25 - 30 minutes. Cool in pan on wire rack for 30 minutes. Drizzle melted chocolate on top. Chill.