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1
Heat oven to 350F In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth.
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2
Remove from heat.
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3
Stir in brown sugar, flour, liqueur and egg; set aside.
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4
Unroll dough into 2 long rectangles; firmly press perforations to seal.
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5
Cut each rectangle in half lengthwise.
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6
Cut each half crosswise into 6 (2-inch) squares.
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7
Press or roll out each square to 2 3/4-inch square.
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8
Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.
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9
Place 1 macadamia nut in each dough-lined cup.
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10
Spoon about 2 teaspoons filling mixture over nut in each cup.
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11
Bake 12 to 15 minutes or until filling is set and corners of dough are golden brown.
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12
Cool 5 minutes.
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13
Remove from pan; place on cooling racks.
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14
Cool completely, about 30 minutes.
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15
Refrigerate until thoroughly chilled, about 1 hour.
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16
Meanwhile, in 1-quart saucepan, melt baking bar and cream cheese spread over low heat, stirring constantly, until smooth.
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17
Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.
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18
In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form.
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19
Add chilled baking bar mixture; beat on low speed just until well blended.
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20
Pipe or spoon topping over tops of chilled cups.
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21
Refrigerate until topping is set, about 30 minutes.
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22
Store truffle cups in refrigerator.
