CARAMEL TASSIES
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER-CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
- Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
- Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.
PEANUT BUTTER TASSIES
Make and share this Peanut Butter Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h22m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour.
- shape dough into 48 1 " balls --
- place in lightly sprayed miniature muffin tins --
- shaping dough into a shelll --
- bake at 350* for 12 minutes.
- dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust --
- cool completely before removing from pan.
- these cookies can be frozen.
Nutrition Facts : Calories 99, Fat 5.5, SaturatedFat 2.3, Cholesterol 9.9, Sodium 94.2, Carbohydrate 11.2, Fiber 0.5, Sugar 7.9, Protein 1.9
CHOCOLATE PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE
This tart was originally served at Zarela in NYC, NY. I swapped out the crust for a chocolate one and added the chocolate swirled on top. Enjoy! Note: Cooking time includes chilling time.
Provided by CookRachacha
Categories Tarts
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For Crust:.
- Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
- Add melted butter and mix thoroughly until all crumbs are moistened.
- Press into bottom and up sides of a 9" fluted tart pan with removable bottom.
- Bake crust in 350°F oven for 10 minutes.
- For Filling:.
- Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
- Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
- Using electric mixer, beat remaining 2 Tbsp brown sugar and 1/4 cream in another medium bowl until peaks form. Fold into peanut butter mixture.
- Transfer to crust and smooth top with spatula.
- Chill until set, about 3 hours.
- For Caramel-Peanut Glaze:.
- Stir brown sugar, butter, 1/4 cup water, 2 Tbs cream, and corn syrup in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F (about 7 minutes). Remove from heat.
- Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
- Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
- Melt chocolate chips and pour into a Ziploc bag. Cut a small piece off one corner of the bag and drizzle the chocolate onto the tart in a spiral pattern, starting in the center. You should still have some chocolate left over.
- Using a knife, trace a line from the center of the tart to the edge 8 times, spacing evenly. In between those line, trace lines from the edge of the tart to the center. You should have 16 lines total, resulting in a web pattern (see picture).
- Using remaining melted chocolate, trace the lines of the "web" near the center of the tart to create a flower-like pattern. Pipe some chocolate in the center as well for the middle of the flower (see picture).
- Fill "petals" of the flower with chopped peanuts (you will probably not use all of the rest).
- Chill tart until set (about 30 minutes). Cut into wedges and serve.
- Note: Can be made up to 1 day ahead. Keep chilled.
Nutrition Facts : Calories 890.5, Fat 67.2, SaturatedFat 28.2, Cholesterol 97.5, Sodium 756.1, Carbohydrate 67.9, Fiber 4, Sugar 43.9, Protein 12.8
PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Make and share this Peanut Butter and Milk Chocolate Chip Tassies recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
- Cover; refrigerate about one hour or until dough is firm.
- Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
- Heat oven to 350°F
- Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
- Stir together milk chocolate chips and peanut butter chips.
- Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
- Evenly fill muffin cups with chip mixture.
- Bake 20 to 25 minutes or until filling is set and lightly browned.
- Cool completely; remove from pan to wire rack.
- Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Drizzle over tops of tassies.
Nutrition Facts : Calories 1392.8, Fat 88.2, SaturatedFat 50.3, Cholesterol 246.2, Sodium 637.4, Carbohydrate 130.7, Fiber 4.7, Sugar 77.5, Protein 22.2
GERMAN CHOCOLATE TASSIES
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
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.
SOMMER'S CHOCOLATE PEANUT BUTTER CARAMEL CRISPS (NO BAKE COOKIES
For some reason I have been craving those Star Crunch cookies from Little Debbie. Be warned these taste little or nothing like them, but I decided to try experimenting with what I knew went well together. I never got a chance to read the ingredients on those Star Crunch cookies, but I have an inkling that they contain dairy or milk ingredients, which my IBS doesn't appreciate. Although I'm very sure the Star Crunch cookies don't have peanut butter in them, I can't resist peanut butter. I love chocolate, love Rice Krispies, love peanut butter, and love caraemel. Why not combine them? One of the recipe ingredients happens to be from a recipe posted on Zaar - Recipe ##108430. If you don't need to worry about (my IBS) dietary restrictions, feel free to substitute the real deal. Btw I totally messed up on the ratios of ingredients, but I couldn't subtract the liquid out and didn't have any more Rice Krispies cereal so this recipe is written exactly as I made it. You might want to lessen the amount of the other ingredients or increase the amount of Rice Krispies. I've incorporated the Non-Dairy caramel sauce into the other recipe ingredients, and in this I've only used half the caramel sauce recipe which yields just over 1/2 cup of sauce. Prep time is cook time, cook time is fridge time. Update: A couple days later, these are still in the fridge and I'm nibbling on them. I strongly advise that you keep these in the fridge or they'll melt, lol. I think I should nickname these 'spoon cookies' because you almost have to eat them with a spoon... almost embarrassed to have posted this, but oh well. I'm sure someone with more experience will have better luck with my ratios. At least the caramel sauce turned out perfectly... lol. Um, edited again to add that if you cook these too long, they end up more chewy and less crispy, especially after refrigeration. Sheesh, I hope someone tries this and makes it better! *lol*
Provided by blancpage
Categories Drop Cookies
Time 40m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- In a medium saucepan combine first 4 ingredients over medium (moderate heat), stirring constantly until sugar is dissolved and mixture is boiling.
- Turn off heat. Mixture will continue to boil, stir often. When caramel sauce has stopped boiling, remove pan from heat and pour sauce into a glass pyrex measuring cup.
- Let sit to thicken a few minutes. You might want to stir occasionally with a fork, but the sauce should be fine (I was just paranoid since I'd never made homemade caramel sauce before).
- Meanwhile, in a large saucepan combine next four ingredients over medium-high heat. As soon as mixture begins to boil, stir in peanut butter and vanilla. Turn off heat and continue stirring to melt peanut butter.
- Stir in crisp rice cereal. Stir in caramel sauce. Combine all well. See note below. I have no idea how much this yields.
- NOTE: At this point I realized that my mixture was going to be too watery. I thought about adding some marshmallows, but decided not to. I had run out of crisp rice cereal. I had planned to drop the mixture from tablespoons onto wax paper lightly sprayed with non-stick cooking spray and then let cool. But the loose consistency demanded that I just spread out the mixture on the wax-paper covered baking sheet. It was a lopsided effort but I spread it out as evenly as possible, making for a thin layer, which I could just cut apart after cooling. Careful, the mix doesn't stay binded very well (oops) but I refridgerated the results for 30 mins and cut off a piece with the edge of a spatula. I thought the taste was very good, sweet and rich. Tastes nothing much like what I was going for but tastes good imo. The 'cookie' completely falls apart so eat carefully, lol! Just have to experiment with the ratios more when I can buy more cereal. Well, hope no one is too disappointed or frustrrated by my poor efforts. :D Have fun!
Nutrition Facts : Calories 128.9, Fat 3.5, SaturatedFat 0.7, Sodium 104.5, Carbohydrate 23.3, Fiber 0.6, Sugar 14.6, Protein 2.4
CHOCOLATE CARAMEL PEANUT BUTTER TASSIES
My mom ate all the miniature Reese's Cups for the recipe I had made. I had to fill the tassie shells while they were hot so I add leftover Hershey's Caramel Kisses instead.
Provided by Cathleen Colbert
Categories Dessert
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream peanut butter, butter, sugar and brown sugar until fluffy.
- Add egg, vanilla, flour, baking soda and salt mix well.
- Roll into 1-inch balls (I use small cookie scoop) and place in greased miniature muffin tins.
- Bake 8-10 minutes at 375°F.
- When tins are removed from oven, immediately press a Kiss into the center of the cookie.
- Allow to cool completely before removing cookies.
Nutrition Facts : Calories 108.4, Fat 5.9, SaturatedFat 2.9, Cholesterol 13, Sodium 104, Carbohydrate 12.5, Fiber 0.5, Sugar 8.4, Protein 1.9
More about "chocolate caramel peanut butter tassies food"
CHOCOLATE CARAMEL PEANUT BUTTER BARS
From butterwithasideofbread.com
5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Mix the cake mix and oats together in a large bowl. Use a mixer to add the peanut butter until well combined.
- In a separate small bowl, beat the egg together with the milk. Add the egg mixture to the cake mix and oats and mix well.
- Reserve 1 cup of the oat mixture and set aside. Press the rest of the mixture into the bottom of a well-greased 9X13 pan.
- In another bowl, beat the cream cheese with an electric mixer for 1-2 minutes until well blended and smooth. Add the caramel topping, beat for 2 more minutes until smooth. Pour the caramel mixture on top of the crust.
CHOCOLATE PEANUT BUTTER TASSIES - BAKE OR BREAK
From bakeorbreak.com
Servings 24Estimated Reading Time 3 minsCategory Chocolate
- Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Remove the dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
PEANUT BUTTER CARAMEL PIE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE BROWNIE TASSIES #FBCOOKIESWAP - CINDY'S …
From cindysrecipesandwritings.com
PEANUT, CARAMEL AND CHOCOLATE CANDY BARS - LAND O'LAKES
From landolakes.com
TASSIE RECIPES - PECAN, FILLING RECIPES & MORE | TASTE OF …
From tasteofhome.com
GOOEY CHOCOLATE CARAMEL-PEANUT BUTTER BARS
From pillsbury.com
PECAN CARAMEL TASSIES - BAKE FROM SCRATCH
From bakefromscratch.com
10 BEST CHOCOLATE CARAMEL PEANUT BUTTER CAKE RECIPES
From yummly.com
5/5 (1)
PECAN AND CARAMEL TASSIES - FOODHEAVENMAG.COM
From foodheavenmag.com
ULTIMATE TASSIES - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE PECAN TASSIES - CHEF LINDSEY FARR
From cheflindseyfarr.com
RECIPES - GHIRARDELLI
From ghirardelli.com
CHOCOLATE PECAN TASSIES - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE-PECAN TASSIES RECIPE | SOUTHERN LIVING
From southernliving.com
NO-BAKE SALTED CARAMEL CUPS RECIPE - PINCH OF YUM
From pinchofyum.com
CHOCOLATE-PEANUT TASSIES RECIPE AT WOMANSDAY.COM- HOLIDAY …
From womansday.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A …
From tasteofhome.com
PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES - HERSHEY'S
From arabia.hersheys.com
HOW TO MAKE CARAMEL TASSIES THAT TASTE JUST LIKE TWIX COOKIES
From tasteofhome.com
CHOCOLATE TASSIES - THE WASHINGTON POST
From washingtonpost.com
VEGAN CHOCOLATE PEANUT BUTTER CARAMEL BARS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CARAMEL TASSIES - PINTEREST
From pinterest.com
GOURMET CHOCOLATE | LUXURIOUS CHOCOLATE | VOSGES HAUT-CHOCOLAT
From vosgeschocolate.com
CHOCOLATE CARAMEL RICE KRISPIE TREATS - LIL' LUNA
From lilluna.com
CARAMEL PEANUT CLUSTERS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE PEANUT BUTTER CARAMEL TART - DASH OF SANITY
From dashofsanity.com
RECIPE: REESE'S PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES ...
From recipelink.com
CARAMEL PEANUT BUTTER COOKIE BARS (MILLIONAIRE BARS)
From aspicyperspective.com
PECAN CARAMEL TASSIES - SUNNYLAND FARMS
From sunnylandfarms.com
SUMBITCHES: PEANUT BUTTER CHOCOLATE CARAMEL COOKIES
From superheroesandspatulas.com
CHOCOLATE PEANUT BUTTER TASSIES | RECIPE | CHOCOLATE CHIP …
From pinterest.co.uk
PEANUT BUTTER-CHOCOLATE TASSIES | RECIPE | TASSIES RECIPE, FOOD …
From pinterest.com
PIN ON BEST FOOD BLOGGER RECIPES - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love