Chocolate-Peanut Tassies

Cooking Instructions

Crust: Beat butter and cream cheese in a large bowl with mixer on medium speed to blend. On low speed, beat in flour and salt to combine. Refrigerate covered 1 hour or until firm.

Place oven rack in lowest position; heat to 350°F. Have miniature muffin pan(s) ready.

Filling: Microwave chocolate and butter in a medium bowl 1 to 2 minutes. Stir until smooth. Stir in sugar, egg and vanilla, then peanuts until combined. 

Roll level tablespoons dough into 20 balls. With floured fingers, press a ball over bottom and up sides of each ungreased muffin cup, extending slightly above rim. Fill each 3/4 full with filling.

Bake 27 to 30 minutes until edges are lightly browned (tops will crack slightly). Cool in pan on a wire rack 15 minutes. Invert pan; tap to loosen tassies onto rack; turn upright and cool completely.

Melt semisweet chocolate as package directs. Scrape into a ziptop bag. Cut tip off corner and drizzle chocolate over tassies. Let chocolate set at least 30 minutes.

Storage tip: Store airtight at room temperature in a single layer up to 1 week, or freeze up to 2 months.