Chocolate Pecan Tassies

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READY IN: 52mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) package pillsbury all ready pie crusts
  • 2
    teaspoons flour
  • 23
    cup pecans, chopped
  • 34
    cup brown sugar, firmly packed
  • 1
    ounce square semisweet chocolate, melted, cooled
  • 1
    tablespoon butter or 1 tablespoon margarine, softened
  • 1
    teaspoon vanilla
  • 1
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DIRECTIONS

  • Allow both crust pouches to stand at room temperature for 15-20 minutes.
  • Heat oven to 375°F.
  • Unfold each crust; remove top plastic sheets. Press out fold lines.
  • Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
  • Invert and remove remaining plastic sheets.
  • Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
  • Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
  • 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).
  • Spoon teaspoonful of filling over nuts in each cup.
  • Sprinkle with remaining nuts.
  • Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
  • Cool 1 minute; remove from pans.
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