Tender pastry cups with a tasty chocolate pecan filling. You will need a mini muffin pan to make these.
Original recipe makes 3 dozen
1/2 cup butter
1 (3 ounce) package cream cheese
1 cup all-purpose flour
1 tablespoon margarine
1 (1 ounce) square unsweetened chocolate
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans
2 tablespoons confectioners’ sugar
- 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.
- 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.
Calories: 86 kcal
Carbohydrates: 6.8 g
Cholesterol: 15 mg
Fat: 6.4 g
Fiber: 0.5 g
Protein: 1.1 g
Sodium: 32 mg