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Pecan Tassies

Pecan Tassies recipe
photo by:kraft
Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion.
time
prep:
20 min
total:
2 hr 15 min
servings
total:
24 servings, 1 tart each
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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup  butter or margarine, softened
1
cup  flour
1
 egg
3/4
cup  packed brown sugar
1
tsp.  vanilla
3/4
cup  finely chopped PLANTERS Pecans
3
oz.  BAKER'S Semi-Sweet Chocolate, melted

Make It

BEAT cream cheese and butter in large bowl with mixer until well blended. Add flour; mix well. Refrigerate 1 hour or until chilled.

HEAT oven to 350°F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl. Add sugar and vanilla; mix well. Stir in nuts; spoon into pastry shells, filling each 3/4 full.

BAKE 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.

Kraft Kitchens Tips

Variation
For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.
How to Soften Cream Cheese
Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.
How to Easily Drizzle Melted Chocolate
Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.
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