Chocolate Pecan Tassies

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 (15 ounce) package pillsbury all ready pie crusts
• 2 teaspoons flour
• 2/3 cup pecans, chopped
• 3/4 cup brown sugar, firmly packed
• 1 ounce square semisweet chocolate, melted, cooled
• 1 tablespoon butter or 1 tablespoon margarine, softened
• 1 teaspoon vanilla
• 1 egg

Recipe

• 1 allow both crust pouches to stand at room temperature for 15-20 minutes.
• 2 heat oven to 375°f.
• 3 unfold each crust; remove top plastic sheets. press out fold lines.
• 4 sprinkle each with 1 teaspoon flour. spread flour evenly over crusts.
• 5 invert and remove remaining plastic sheets.
• 6 using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
• 7 gently press each round, floured side down, into 24 ungreased miniature muffin cups.
• 8 divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. in small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
• 9 spoon teaspoonful of filling over nuts in each cup.
• 10 sprinkle with remaining nuts.
• 11 bake at 375°f for 18-22 minutes or until filling is set and crust is light golden brown.
• 12 cool 1 minute; remove from pans.