Recipe Talk

You can buy premade tassie cups in the freezer section..

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Caramel Cup Tassies

Submitted by: Melanie Zemany

Rated: 4 out of 5 by 6 members Yields: 12
servings

"These tassies are great. I don't make them a lot because I can't stop eating them! ENJOY!"

INGREDIENTS:

1 (8 ounce) package cream

cheese

2 cups all-purpose flour

1 cup butter flavored

shortening

1 (14 ounce) package

individually wrapped caramels,

unwrapped

1 (5 ounce) can evaporated

milk 2 teaspoons coffee flavored

liqueur

1/2 cup butter

1/2 cup shortening

2/3 cup white sugar

1 (5 ounce) can evaporated

milk

2 teaspoons coffee flavored

liqueur

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees
C).

2. Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.

3. Bake at 350 degrees F (175 degrees C) for 18 minutes.

4. Melt the caramels in the microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken.

5. To Make The Topping: Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.

6. To Assemble: Pour caramel mixture into the baked cups, filling them halfway. Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired.

Chocolate Pecan Tassies

Filling: for 24 Tassies

1 tablespoon butter or margarine

1 square (1 ounce) unsweetened chocolate

3/4 cup packed brown sugar

1 teaspoon vanilla

1 egg, beaten

Dash salt

3/4 cup chopped pecans.

Melt butter and chocolate in saucepan over low heat. Remove from heat. Blend in sugar, vanilla, egg and salt; beat until thick. Stir in pecans. Spoon about 1 teaspoon filling into each unbaked pastry shell. Bake at 350degrees F. for 20 to 25 minutes or until lightly browned and filling is set.

Cool in pans on wire racks. Remove from pans; store in airtight containers.