Peanut Butter and Milk Chocolate Chip Tassies

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
  • Cover; refrigerate about one hour or until dough is firm.
  • Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
  • Heat oven to 350°F
  • Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
  • Stir together milk chocolate chips and peanut butter chips.
  • Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
  • Evenly fill muffin cups with chip mixture.
  • Bake 20 to 25 minutes or until filling is set and lightly browned.
  • Cool completely; remove from pan to wire rack.
  • Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • Drizzle over tops of tassies.
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