MILK CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 24 servings
Number Of Ingredients 12
Steps:
- Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
- Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
- Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.
PEANUT BUTTER-CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
- Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
- Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.
CARAMEL TASSIES
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
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.
REESE'S® PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Traditional tassies take on a new twist with Reese's Peanut Butter & Milk Chocolate Chips. Mixed within the tassie as well as drizzled on top, you'll want more than one when these are pulled piping-hot from the oven!
Provided by Allrecipes Member
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- 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 degrees F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder 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 reserved 1/3 cup chips 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.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 12.9 g, Cholesterol 19.6 mg, Fat 8.3 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 55.3 mg, Sugar 8.3 g
REESE'S® PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Traditional tassies take on a new twist with Reese's Peanut Butter & Milk Chocolate Chips. Mixed within the tassie as well as drizzled on top, you'll want more than one when these are pulled piping-hot from the oven!
Provided by Allrecipes Member
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- 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 degrees F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder 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 reserved 1/3 cup chips 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.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 12.9 g, Cholesterol 19.6 mg, Fat 8.3 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 55.3 mg, Sugar 8.3 g
PEANUT BUTTER CHIP TASSIES
Make and share this Peanut Butter Chip Tassies recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In medium bowl, beat cream cheese and ½ cup butter. Stir in flour. Cover. Refrigerate about 1 hour or until dough is firm.
- Shape into 24 one inch balls. Place each ball into an ungreased small muffin cups. Press dough evenly against bottom and sides of each cup.
- Heat oven to 350.
- In medium bowl, combine egg, sugar, melted butter, lemon juice and vanilla; stir until smooth.
- Add chopped peanut butter chips. Fill muffin cups ¾ full with mixture.
- Bake 20-25 minutes or until filling is set and lightly browned. Garnish with candied cherries if desired.
Nutrition Facts : Calories 1560.2, Fat 100.5, SaturatedFat 57.7, Cholesterol 305.1, Sodium 780.8, Carbohydrate 138.6, Fiber 5.7, Sugar 83.8, Protein 28.8
PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Make and share this Peanut Butter and Milk Chocolate Chip Tassies recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 1392.8, Fat 88.2, SaturatedFat 50.3, Cholesterol 246.2, Sodium 637.4, Carbohydrate 130.7, Fiber 4.7, Sugar 77.5, Protein 22.2
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