Best 8 Chocolate Rum Pecan Tassies Recipes

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Indulge in a delectable journey with our Chocolate Rum Pecan Tassies, a symphony of flavors that will tantalize your taste buds. These miniature pastries, crafted with a buttery shortbread crust and a luscious filling, embody the essence of indulgence. Immerse yourself in the symphony of chocolate and rum, where the richness of cocoa intertwines with the warmth of amber spirits, creating a harmonious blend that lingers on the palate. Each tassie is adorned with a pecan half, adding a touch of nutty crunch and visual appeal. As you embark on this culinary adventure, discover variations of this classic recipe, including a gluten-free option for those with dietary restrictions. Explore the delightful possibilities of Chocolate Pecan Tassies, White Chocolate Rum Pecan Tassies, and Chocolate Rum Walnut Tassies, each offering unique flavor combinations that cater to diverse preferences. Embark on this sweet escapade and create memories that will be cherished for years to come.

Here are our top 8 tried and tested recipes!

GERMAN CHOCOLATE TASSIES



German Chocolate Tassies image

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

2/3 cup butter, softened
4 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
Dash salt
FILLING:
1/2 cup pecan halves, toasted
1/4 cup sweetened shredded coconut, toasted
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ounces semisweet chocolate, melted

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.

CHOCOLATE-PECAN TASSIES



Chocolate-Pecan Tassies image

These gussied-up pecan tassies are perfect for cookie tins.

Provided by Southern Living Test Kitchen

Time 3h

Yield 20 mini pies

Number Of Ingredients 16

¾ cup unsalted butter, softened
⅓ cup granulated sugar
1 large egg yolk
1 ¾ cups all-purpose flour
2 tablespoons unsweetened cocoa
½ teaspoon kosher salt
1 large egg, lightly beaten
¼ cup granulated sugar
¼ cup dark corn syrup
1 tablespoon light brown sugar
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup finely chopped toasted pecans
40 pecan halves (about 1 cup)
4 ounces semisweet chocolate, chopped

Steps:

  • Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
  • Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
  • Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
  • Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
  • Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
  • Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.

CHOCOLATE RUM PECAN TASSIES



Chocolate Rum Pecan Tassies image

It just wouldn't be Christmas without some tassies on the cookie tray! If you want to spice them up a little this year, you might want to give these a try. I've played with my original recipe and they're pretty darned good! You can omit the rum and use extract if desired. Enjoy! CHEERS! (photo from bing images)

Provided by Kelly Williams

Categories     Chocolate

Time 1h

Number Of Ingredients 13

CRUST:
1 (3 oz.) pkg. cream cheese, softened
1 stick butter
1 cup flour
1 Tbl. powdered sugar
FILLING:
1 large egg
3/4 cup light brown sugar
1 tsp. vanilla
1 Tbl. dark rum, or sub 1 tsp. rum extract
3/4 cup chocolate chips
3/4 cup chopped pecans
powdered sugar, optional

Steps:

  • 1. Crust: Blend cream cheese and butter, add flour and powdered sugar. Refrigerate for about 30 minutes. Divide dough into 24 balls and press into mini muffin pans. (Note: Do not use dark coated pans.) Filling: Combine egg, brown sugar, vanilla, rum, chocolate chips and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Sprinkle lightly with powdered sugar if desired.

PECAN TASSIES



Pecan Tassies image

These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Steps:

  • In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

GRANDMA'S PECAN TASSIES



Grandma's Pecan Tassies image

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Provided by Brandi Rose

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

Steps:

  • Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
  • Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
  • Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
  • Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
  • In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  • Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

PECAN TASSIES



Pecan Tassies image

These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 18

Number Of Ingredients 12

1/2 cup pecans
1/2 cup (4 ounces) mascarpone or cream cheese
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
  • Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
  • Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
  • Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

CHOCOLATE PECAN TASSIES



Chocolate Pecan Tassies image

Make and share this Chocolate Pecan Tassies recipe from Food.com.

Provided by PugGrannie

Categories     Dessert

Time 52m

Yield 24 cookies

Number Of Ingredients 8

1 (15 ounce) package pillsbury all ready pie crusts
2 teaspoons flour
2/3 cup pecans, chopped
3/4 cup brown sugar, firmly packed
1 ounce square semisweet chocolate, melted, cooled
1 tablespoon butter or 1 tablespoon margarine, softened
1 teaspoon vanilla
1 egg

Steps:

  • Allow both crust pouches to stand at room temperature for 15-20 minutes.
  • Heat oven to 375°F.
  • 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 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
  • Cool 1 minute; remove from pans.

Nutrition Facts : Calories 144.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 10.1, Sodium 94.8, Carbohydrate 15.2, Fiber 1.1, Sugar 6.8, Protein 1.7

Tips:

  • For the perfect texture, cream the butter and sugar together until light and fluffy. This will help to create a smooth and creamy filling.
  • Be sure to use a good quality chocolate. The better the chocolate, the better the tassies will taste.
  • If you don't have any rum extract, you can substitute vanilla extract. However, the rum extract will give the tassies a more complex flavor.
  • Don't overfill the tart shells. The filling will expand as it bakes, so leave a little bit of room at the top.
  • Bake the tassies until the filling is just set. Overbaking will make the filling dry and crumbly.

Conclusion:

Chocolate Rum Pecan Tassie are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy chocolate filling, a crunchy pecan topping, and a hint of rum, these tassies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these Chocolate Rum Pecan Tassies a try. You won't be disappointed!

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