Chocolate Pecan Tassies

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   ["Allow both crust pouches to stand at room temperature for 15-20 minutes.", "Heat oven to 375u00b0F.", "Unfold each crust; remove top plastic sheets. Press out fold lines.", "Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.", "Invert and remove remaining plastic sheets.", "Using a 2-5/8"" to 2-3/4"" round, scalloped cookie cutter, cut 12 rounds out of each crust.", "Gently press each round, floured side down, into 24 ungreased miniature muffin cups.", "Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).", "Spoon teaspoonful of filling over nuts in each cup.", "Sprinkle with remaining nuts.", "Bake at 375u00b0F for 18-22 minutes or until filling is set and crust is light golden brown.", "Cool 1 minute; remove from pans."]

* Per serving · 4 servings · Values may vary.

No additional tips available.