Tessa’s Recipe Rundown
Taste: Like pecan pie meets a chocolate cookie, otherwise known as heaven!
Texture: Crunchy, crumbly, gooey, rich, and all-around wonderful.
Ease: Super easy! The most time consuming part is forming the chocolate dough to the mini muffin tin holes, but it’s nothing a little festive music can’t make more fun!
Appearance: These tassies are just adorable, and that chocolate drizzle on top is enough to make your mouth water.
Pros: Fun chocoholic twist on this beloved holiday cookie.
Cons: None!
Would I make this again? For sure!
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The most wonderful time of the year is finally here, what I like to call wonderful glorious heavenly holiday baking season! Not only is it a time when being a food blogger with lots and lots of baking and dessert recipes means business is booming, but it also means my afternoons are spent in the kitchen with my two loves: flour and sugar. That is my favorite way to spend an afternoon! That plus binge-watching my favorite TV show and playing with my dogs. Baking is just such a fantastic stress reliever and the best part is that after all the work is done your house likely smells incredible and you have a scrumptious treat to enjoy and give to friends and family. Watching someone’s face wash over with joy once you surprise them with a treat is just the best, right?!
These little chocolate gems of holiday goodness are perfect for Thanksgiving celebrations and they make wonderful Christmas Cookies.
What’s your favorite thing to bake during this time of the year?
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If you make these Chocolate Pecan Tassies, be sure to take a picture and tag it #handletheheat on Instagram. Happy baking!
Chocolate Pecan Tassies
Ingredients
For the crust:
- 8 tablespoons (113 grams) unsalted butter, at a cool room temperature
- 4 ounces (113 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- 3 tablespoons (16 grams) unsweetened cocoa powder
For the filling:
- 1 large egg, beaten
- 3/4 cup (150 grams) packed darkbrown sugar
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) pecans, finely chopped
- 1/4 teaspoon salt
- 3 ounces (85 grams) semisweet chocolate
Instructions
For the crust:
- In the bowl of an electric mixer, beat the butter and cream cheese until well combined. Add the sugar and beat until fluffy. On low speed add the flour and cocoa powder and beat until combined. Cover and refrigerate for 1 hour, or until firmed.
For the filling:
- In a medium bowl, combine the egg, sugar, vanilla, pecans, and salt.
- Preheat the oven to 350°F. Coat a 24 cup miniature muffin pan with nonstick baking spray.
- Divide the chilled dough into 24 equal balls about 2 teaspoons each and place each ball inside a muffin cup. Press the dough into the bottoms and up the sides of each cup to form a shell. Spoon about 1 teaspoon of the filling evenly among each shell.
- Bake for 25 minutes, or until lightly browned. Let cool for 5 minutes before removing the tassies to wire racks to cool completely.
- Place the chocolate in a heatsafe bowl and microwave in 30 second bursts, stirring between bursts, until melted. Let cool slightly before removing to a plastic bag. Snip one small corner off the bag and use it to drizzle chocolate over the tassies. Let stand until set before serving.
Looks like a great idea – unfortunately the recipe has disappeared.
Could you re-post it?
Thanks in advance.
These look so delicious! I have to try them! 😀