Best German Chocolate Tassies Recipes

GERMAN CHOCOLATE TASSIES

German Chocolate Tassies image

My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

Ingredients

2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
FILLING:
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted

Steps:

Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

GERMAN CHOCOLATE TASSIES

German Chocolate Tassies image

My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
FILLING:
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted

Steps:

Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.