Best Shortcut Coconut Pecan Chocolate Tassies Recipes

CHOCOLATE-PECAN TASSIES

Steps:

• Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
• Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
• Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
• Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
• Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
• Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.

CHOCOLATE RUM PECAN TASSIES

Steps:

• 1. Crust: Blend cream cheese and butter, add flour and powdered sugar. Refrigerate for about 30 minutes. Divide dough into 24 balls and press into mini muffin pans. (Note: Do not use dark coated pans.) Filling: Combine egg, brown sugar, vanilla, rum, chocolate chips and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Sprinkle lightly with powdered sugar if desired.

GERMAN CHOCOLATE TASSIES

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.