Best Caramel Tassies Recipes

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CARAMEL TASSIES



Caramel Tassies image

Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
3 to 4 tablespoons melted dark chocolate, optional

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL CUP TASSIES



Caramel Cup Tassies image

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

Provided by MLZ

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 11

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
½ cup butter
½ cup shortening
⅔ cup white sugar
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.
  • Bake at 350 degrees F (175 degrees C) for 18 minutes.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 55.7 g, Cholesterol 49.9 mg, Fat 45.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 17.5 g, Sodium 215.1 mg, Sugar 35.6 g

CARAMEL TASSIES RECIPE - (4.2/5)



Caramel Tassies Recipe - (4.2/5) image

Provided by SherryA

Number Of Ingredients 9

One 6oz cream cheese
1 Cup butter
2 Cups flour
filling: 14 oz. caramels
1/2 C evaporated milk
icing: 2 T. shortening
2 T. butter, softened
1 C conf. sugar
1 T. Evap. milk

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

CARAMEL TASSIES RECIPE



Caramel Tassies Recipe image

Try Caramel Tassies! You'll just need One 6oz cream cheese, 1 Cup butter, 2 Cups flour, filling: 14 oz. caramels, 1/2 C evaporated milk, icing: 2 T....

Provided by @MakeItYours

Number Of Ingredients 9

One 6oz cream cheese
1 Cup butter
2 Cups flour
filling: 14 oz. caramels
1/2 C evaporated milk
icing: 2 T. shortening
2 T. butter, softened
1 C conf. sugar
1 T. Evap. milk

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

CARAMEL TASSIES



Caramel Tassies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 11

1 cup(s) butter, softened
2 package(s) 3 ounces each cream cheese, softened
2 cup(s) all purpose flour
FOR THE FILLING
1 package(s) 14 ounces caramels
1/4 cup(s) plus 3 tablespoons evaporated milk
FOR THE FROSTING
2 tablespoon(s) shortening
2 teaspoon(s) butter, softened
1 cup(s) powdered sugar
1 tablespoon(s) evaporated milk

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1 inch balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375F for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
  • In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature.
  • For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in powdered sugar and milk until fluffy. Pipe onto filling. Stir in the refrigerator.

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