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Tender pastry cups with a tasty chocolate pecan filling. You will need a mini muffin pan to make these.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and cream cheese. Stir in the flour until well blended. Wrap dough in plastic wrap and refrigerate for at least one hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Melt chocolate and margarine together in the microwave, stirring frequently until smooth. Beat in the brown sugar, egg and vanilla until well blended. Stir in the pecans.

  • Roll the chilled dough into 1 inch balls and press them into the bottom and up the sides of ungreased mini muffin tins. Spoon about 1 teaspoon of filling into each cup.

  • Bake for 20 minutes in the preheated oven, until edges are browned. Cool in pans on wire racks for 15 minutes before removing from muffin tins.

Nutrition Facts

87 calories; protein 1.1g; carbohydrates 6.8g; fat 6.4g; cholesterol 14.5mg; sodium 31.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2008
Thought they were pretty easy to make, although the crust could have used more oomph. My husband couldn't get enough. Made two batches over Thanksgiving weekend and we ended up having dessert one evening with slightly sweetened whipped cream. We just dipped them in and yum! Read More
(8)

Most helpful critical review

Rating: 2 stars
12/22/2003
Not really worth the trouble they took to make. Read More
(4)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
01/11/2008
Thought they were pretty easy to make, although the crust could have used more oomph. My husband couldn't get enough. Made two batches over Thanksgiving weekend and we ended up having dessert one evening with slightly sweetened whipped cream. We just dipped them in and yum! Read More
(8)
Rating: 5 stars
12/01/2003
Wonderful light flakey crust. The chocolate flavor gives these cookies their special compliment to the cream cheese crust. Read More
(7)
Rating: 2 stars
12/22/2003
Not really worth the trouble they took to make. Read More
(4)
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Rating: 2 stars
05/30/2008
Tedious to make. Filling was like a dry bland brownie. Bummer. Crust was ok & I might try it w/a different filling--lemon maybe. Read More
(2)
Rating: 2 stars
11/09/2010
I made them without the confectioners sugar and the inside turned out very bland. I just tasted the cocoa and crunch. The shell was also very dry. Read More
(1)
Rating: 5 stars
07/05/2011
These are DELICIOUS! I added extra cream cheese frosting (obviously w/ a little red white and blue food dye for the 4th of July) and although it made them very rich it was a fun treat and a surprising hit! Great recipe ThreeDogKitchen. Read More
(1)
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Rating: 5 stars
01/19/2017
I was surprised by the negative reviews. Pecan Tassies have been a tradition for decades since my Step Mom discovered them at her cookie exchange. Ours have jelly in the bottom and then the plain pecan topping. When I couldn't find my recipe card I was thrilled to find this version. We loved the chocolate and I will be happy to add them to my Christmas cookie plates! They are a bit time consuming but the result is worth the effort. Read More