PISTACHIO FUDGE CUPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pistachio Fudge Cups image

These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 11

1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup Gold Medal™ all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
2/3 cup granulated sugar
2/3 cup chopped pistachio nuts
1/3 cup unsweetened baking cocoa
2 tablespoons butter or margarine, softened
1 egg

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended.
  • Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
  • In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
  • Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.

Nutrition Facts : Calories 105, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 45 mg

There are no comments yet!