Chocolate Pecan Tassies

I like pecans, tassies and chocolate – this had to be the recipe for me!   Better yet, I didn’t have to make them in one session – I made the dough and refrigerated it overnight.  The next morning, when I had time, I shaped them in the pan and froze them.  Later, I quickly mixed up the filling while I preheated the oven, and filled and baked them.  Use one of those wooden “tampers” for these if you have it – it’s much easier!
This recipe is from Southern Living Christmas vol. 2.  Our oldest sister, Kay, who lived in Texas for most of her married life, was a great fan of Southern Living, cooking and baking her way through most of their cookbooks, and she converted Myrna and me into Southern Living fans too.  I know if I want to find a recipe for a dish I enjoyed while living in Texas or Georgia, I can find the recipe in at least one of the Southern Living cookbooks I have.
                       Chocolate Pecan Tassies
  1/3  cup  Butter -- softened
  3     ounces  Cream Cheese -- softened
  3/4 cup + 1 tablespoon Flour, All-purpose
  3     tablespoons  Cocoa
  2 1/2 tablespoons  Powdered Sugar
  2     large  Eggs -- lightly beaten
  2/3 cup  Sugar
  1/3 cup  Light Corn Syrup
  2 2/3 tablespoons  Butter -- melted
  1/4 teaspoon  Vanilla Extract
  1/4 cup  Pecans -- finely chopped
  1/3 cup  Semi-sweet Mini Chocolate Chips
·         Beat butter and cream cheese at medium speed until creamy.  Combine flour, cocoa, and powdered sugar; stir well.  Gradually add flour mixture to creamed mixture, beating well.  Wrap dough in waxed paper and chill 2 hours or freeze until later.
·         Divide dough into balls, (I used a size 100 scoop), place in lightly greased 1 3/4" miniature muffin pans, shaping dough to make shells.  Prick bottom of each shell with a fork: cover and chill at least 1 hour, or freeze at this stage until ready to bake.
·         Combine first 5 ingredients in a large bowl, stir well.  Add the pecans and mini-morsels; stir well.
·         Pour mixture into pastry shells, bake at 350° for 30 minutes until set.  Let cool 5 minutes in pans, let cool completely on wire racks.
Yield:  "24 each"
2010 Cost:  $2.19 or 10¢ each


  1. Hi there, just wondering why you prick the shell before adding the filling, won't it seep out and make a mess of the bottom of the tassie?

  2. Not Sue, but you prick the bottom of the shell so it won't puff up and shrink in the pan. Same reason you prick an unbaked pie shell you are baking to fill. The filling will not come through the holes, they really are not big enough for that to happen.


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