Chocolate Pecan Tassies

Chocolate Pecan Tassies
By: Chocolate Lover’s Collection

***note: you will need a mini-muffin tin for this recipe***

Crust:
½ cup (1 stick) butter
1 package (3oz) cream cheese, softened
1 cup flour

Filling:
1 square Baker’s Unsweetened Chocolate
1 Tablespoon butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
Powdered sugar (optional)

Beat ½ cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.

Heat oven to 350 degrees. Microwave chocolate and 1 Tablespoon butter in large microwave bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted.

Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.

Shape chilled dough into 36 (1 inch) balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.

Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.

Makes 36 tassies

Fudgy Banana Rocky Road Clusters

Fudgy Banana Rocky Road Clusters
By: Chocolate Lover’s Collection

1 package (12oz) semi-sweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in large microwavable bowl. Microwave at High 2 minutes or until chips are melted and mixture is smooth, stirring twice.

Fold in marshmallows, peanuts and banana chips.

Line baking sheets with parchment paper. Grease parchment paper. Drop rounded Tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in refrigerator.

Makes 2 ½ dozen clusters