Caramel Tassies Recipes

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CARAMEL TASSIES



Caramel Tassies image

Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
3 to 4 tablespoons melted dark chocolate, optional

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL TASSIES RECIPE - (4.2/5)



Caramel Tassies Recipe - (4.2/5) image

Provided by SherryA

Number Of Ingredients 9

One 6oz cream cheese
1 Cup butter
2 Cups flour
filling: 14 oz. caramels
1/2 C evaporated milk
icing: 2 T. shortening
2 T. butter, softened
1 C conf. sugar
1 T. Evap. milk

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

CARAMEL TASSIE COOKIES



Caramel Tassie Cookies image

these are grand..I use Mrs. Richardson's hot fugde..but a jar of your favorite will work just as well..we always serve these during buffets...it is just the bite of something sweet that we sometimes want at the end of any meal..

Provided by grandma2969

Categories     Dessert

Time 23m

Yield 24 serving(s)

Number Of Ingredients 7

1 1/2 cups butter, softened
1 cup powdered sugar
2 teaspoons cornstarch
3 1/2 cups flour
10 ounces hot fudge topping
16 ounces caramels
14 ounces vanilla frosting

Steps:

  • cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
  • form dough into small balls and put in miniature muffin tins.
  • press dough to form.
  • bake at 8 minutes at 350*.the dough will puff up --
  • press dough down -- let cool and remove from tin for filling.
  • Use fudge topping.spoon a little of the topping into each cup --
  • melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
  • spoon a little of caramel sauce on top of fudge filling.
  • top off cups with a small amount of vanilla frosting --
  • may add a small piece of cherry or pecan to top of frosting.

CARAMEL CUPS



Caramel Cups image

These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.

Provided by Dawn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 9

6 ounces cream cheese
2 cups all-purpose flour
1 cup butter
1 (14 ounce) package individually wrapped caramels
½ cup evaporated milk
½ cup white sugar
1 cup shortening
⅓ cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
  • In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
  • To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.9 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 62.5 mg, Sugar 7.9 g

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)



Creamy Caramel Cups (with or without Kahlua) image

Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?

Provided by Michele7

Categories     Dessert

Time 1h15m

Yield 45 cups

Number Of Ingredients 12

2 (3 ounce) packages cream cheese
1 cup margarine
2 cups flour
14 ounces caramels
1/2 cup evaporated milk
1 tablespoon Kahlua
1/2 cup margarine
1/2 cup Crisco, plain
1/2 cup sugar
2/3 cup evaporated milk
1 tablespoon Kahlua
nuts or candy sprinkles

Steps:

  • If you object to liqueur, the Kahlua can be omitted.
  • By hand, mix the dough ingredients together.
  • Make into small balls.
  • Press into mini muffin cups and prick with a fork 4-5 times.
  • Bake 350F for 12-15 minutes.
  • Let cool and then remove from tins.
  • Using a double boiler, melt the caramels.
  • Add the evaporated milk and Kahlua, stirring well.
  • Fill the tarts 1/2 full with the melted filling.
  • Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
  • Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
  • Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
  • Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
  • Sprinkle the tops with nuts or sprinkles.
  • If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
  • I keep them in the freezer until it's time to put them on my trays.

CARAMEL CUP TASSIES



Caramel Cup Tassies image

These tassies are great. I don't make them a lot because I can't stop eating them! ENJOY!

Provided by MLZ

Categories     Coffee Liqueur Desserts

Yield 12

Number Of Ingredients 11

1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter flavored shortening
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur
½ cup butter
½ cup shortening
⅔ cup white sugar
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.
  • Bake at 350 degrees F (175 degrees C) for 18 minutes.
  • Melt the caramels in the microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken.
  • To Make The Topping: Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.
  • To Assemble: Pour caramel mixture into the baked cups, filling them halfway. Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 55.7 g, Cholesterol 49.9 mg, Fat 45.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 17.5 g, Sodium 215.1 mg, Sugar 35.6 g

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Top Asked Questions

Can you make caramel Tassies ahead of time?
Many steps in this caramel tassies recipe need to be made ahead already, like creaming the butter and cream cheese, and storing the mixture in the fridge for at least an hour to cool. (Don't forget to soften the cream cheese and butter ahead of time, too!) Plus, the caramel filling has to cool before you pipe the frosting on top.
How do you make caramel frosting?
In a small heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Using 2 spoons, fill pastry cups with caramel mixture. Cool to room temperature. For frosting, in a small bowl, beat shortening and butter until smooth.
How do you cook caramels in a pan?
Prick bottoms with a fork. Bake at 375° until golden brown, 15-17 minutes. Cool for 5 minutes before removing from pans to wire racks. In a small heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Using 2 spoons, fill pastry cups with caramel mixture. Cool to room temperature.
What to do with orange Tassies?
The tassies are also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it. —Elisabeth Larsen, Pleasant Grove, UT My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family...

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