Chocolate Pecan Tassies

Submitted by PugGrannie

"From a 1988 Pillsbury booklet."

 

• Ready In: 52mins
• Ingredients: 8
• Yields: 24 cookies

ingredients

• 1 (15 ounce) package pillsbury all ready pie crusts
• 2 teaspoons flour
• 2⁄3 cup pecans, chopped
• 3⁄4 cup brown sugar, firmly packed
• 1 ounce square semisweet chocolate, melted, cooled
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 1 teaspoon vanilla
• 1 egg

directions

1. Allow both crust pouches to stand at room temperature for 15-20 minutes.
2. Heat oven to 375°F.
3. Unfold each crust; remove top plastic sheets. Press out fold lines.
4. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
5. Invert and remove remaining plastic sheets.
6. Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
7. Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
8. Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
9. Spoon teaspoonful of filling over nuts in each cup.
10. Sprinkle with remaining nuts.
11. Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
12. Cool 1 minute; remove from pans.