German Chocolate Tassies

Name: German Chocolate Tassies
Ingredients: 2/3 cup butter, softened; 4 ounces cream cheese, softened; 1/2 cup sugar; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 cup baking cocoa; Dash salt; 1/2 cup pecan halves, toasted; 1/4 cup sweetened shredded coconut, toasted; 1/2 cup packed brown sugar; 1 large egg, room temperature; 1 tablespoon butter, melted; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 ounces semisweet chocolate, melted

15 ingredients

3 steps

Ingredients

2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted

Directions

1

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.
2

Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
3

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.