"Tender pastry cups with a tasty chocolate pecan filling. You will need a mini muffin pan to make these. " — TheThreeDogKitchen
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1 (3 ounce) package
1 (1 ounce) square
packed brown sugar
Wonderful, light, flakey crust. The chocolate flavor gives these cookies their special compliment to the cream cheese crust.
Not really worth the trouble they took to make.
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!
Tedious to make. Filling was like a dry, bland brownie. Bummer. Crust was ok & I might try it w/a different filling--lemon maybe.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pecan Tassies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 58
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