Chocolate Tassies

Photo Source: "Chocolate pecan tassies by spiderkakes, on Flickr">



Tassies are little cakes and cookies that are baked in muffin tins. It's essential that you use mini muffin tins in this recipe; in regular tins, the mixture will not bake through. There are many new varieties of chocolate chips that appear (and unfortunately disappear) on the market. Current favorites include dark chocolate/white chocolate swirl as well as a caramel-filled milk chocolate chip. As long as the label says “100 percent real” you can substitute generic brands of chocolate chips for the name brands and save quite a bit of money. Yields 48 cookies.

Ingredients:

• 1 (12-ounce) package semisweet chocolate chips, divided
• 2½ cups finely crushed graham crackers
• 1 cup finely chopped walnuts
• ¼ cup butter
• ¼ cup margarine
• 1 (13-ounce) can evaporated milk
• 1 cup brown sugar
• 1 cup milk chocolate chips

Procedures:

1. Preheat oven to 375°F.

2. Spray mini muffin cups with nonstick baking spray containing flour and set aside.

3. In medium microwave-safe bowl, melt 1 cup of the semisweet chocolate chips at 50 percent power; stir until smooth; set aside.

4. In large bowl, combine remaining semisweet chocolate chips, graham crackers, and walnuts.

5. In medium bowl, combine butter, margarine, and brown sugar and mix until fluffy.

6. Gradually add melted chocolate, then evaporated milk, beating thoroughly. Pour over graham cracker mixture; stir until combined.

7. Fill each muffin tin about ⅔ full.

8. Bake 8–12 minutes or until set. Let cool in muffin tins for 3 minutes, then carefully remove and cool completely on wire rack.

9. In microwave-safe small bowl, heat milk chocolate chips at 50 percent power for 1 minute; remove and stir until smooth.

10. Frost tassies; let stand until firm.