Pecan Tassies

Ingredients

• 0.8 cup brown sugar packed
• 0.5 cup butter softened
• 4 oz philadelphia cream cheese softened ()
• 1  eggs 
• 1 cup flour 
• 0.8 cup planters pecans finely chopped
• 3 oz baker's semi-sweet chocolate melted
• 1 tsp vanilla 

Equipment

• bowl
• oven
• blender
• muffin tray

Directions

1. Beat cream cheese and butter in large bowl with mixer until well blended.
2. Add flour; mix well. Refrigerate 1 hour or until chilled.
3. Heat oven to 350F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl.
4. Add sugar and vanilla; mix well. Stir in nuts; spoon into pastry shells, filling each 3/4 full.
5. Bake 25 min. or until lightly browned.
6. Let stand 5 min. in pans; remove to wire racks. Cool completely.
7. Drizzle with melted chocolate.
8. Let stand until set.