Best 6 Milk Chocolate Tassies Recipes

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Indulge in a delightful culinary journey with our exquisite Milk Chocolate Tassie recipes. These delectable treats are perfect for any occasion, whether it's a cozy family gathering, an elegant dinner party, or a festive holiday celebration. With a rich and creamy milk chocolate filling nestled in a delicate pastry shell, these tassies are sure to tantalize your taste buds and create lasting memories. Explore our diverse collection of recipes, ranging from classic and timeless to innovative and unique, each offering a distinct flavor profile and texture. From the indulgent decadence of our Classic Milk Chocolate Tassie recipe to the zesty tang of our Raspberry Swirl Milk Chocolate Tassie recipe, our curated selection caters to every palate and preference. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE PIE TASSIES



Apple Pie Tassies image

Provided by Food Network Kitchen

Time 3h

Yield 24 cookies

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 cup confectioners? sugar
1/2 teaspoon salt
2 cups all-purpose flour, plus more for dusting
1 pound baking apples (such as Golden Delicious, Gala or Fuji), peeled and diced (about 2 1/2 cups)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1/2 teaspoon apple pie spice
1/4 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1/4 cup water, if needed, plus 1 teaspoon
1 teaspoon cornstarch

Steps:

  • Make the dough: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and beat in the confectioners? sugar and salt until fluffy, about 1 more minute. Gradually beat in the flour until the dough comes together.
  • Turn out the dough onto a floured surface and knead a few times until smooth. Divide the dough in half and roll each half into a 12-inch-long rope. Cut each rope into 12 pieces. Roll the pieces into balls and put the balls in a 24-cup mini-muffin tin. Use your thumb to press the dough into the bottom and up the sides of the cups, making the bottom slightly thinner than the sides. Refrigerate until firm, about 1 hour.
  • Meanwhile, make the filling: Toss the apples, lemon juice, granulated sugar, apple pie spice and vanilla in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat. Cover and cook, stirring occasionally, until tender, about 20 minutes. There should be some liquid left in the skillet; if not, stir in 1/4 cup water.
  • Mix the cornstarch and 1 teaspoon water in a small bowl; stir into the apple mixture and bring to a boil. Cook until thick and bubbling, 30 seconds to 1 minute. Transfer to a bowl to cool, about 20 minutes.
  • Preheat the oven to 350 degrees F. Divide the apple mixture evenly among the muffin cups. Bake, rotating the pan halfway through, until the tassies are golden, about 30 minutes. Let cool 5 minutes in the pan, then use an offset spatula to remove the tassies and transfer to a rack to cool completely. They will crisp as they cool.

CHERRY-TOPPED CHOCOLATE TASSIES



Cherry-Topped Chocolate Tassies image

Six ingredients give you these muffin cup shaped cookies filled with chocolate chips and topped with maraschino cherries - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 6

1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
1 cup Gold Medal™ all-purpose flour
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
24 large maraschino cherries, drained

Steps:

  • Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed. On low speed, beat in flour and salt until dough forms.
  • Shape dough into 24 (1 1/4-inch) balls. Press in bottoms and up sides of muffin cups. Fill each cup with about 2 teaspoons chocolate chips. Top each with a cherry.
  • Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes. Remove from muffin cups to cooling rack; cool completely.

Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 5 g, TransFat 0 g

CARAMEL TASSIES



Caramel Tassies image

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

1 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (14 ounces) caramels
1/4 cup plus 3 tablespoons evaporated milk
FROSTING:
2 tablespoons shortening
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon evaporated milk
3 to 4 tablespoons melted dark chocolate, optional

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.

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.

PEANUT BUTTER-CHOCOLATE TASSIES



Peanut Butter-Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 24 cookies

Number Of Ingredients 10

1 14-ounce package (2 pieces) refrigerated pie dough
All-purpose flour, for dusting
1 large egg, lightly beaten
Cinnamon sugar, for sprinkling
4 ounces semisweet chocolate, chopped
1/3 cup creamy peanut butter
2 tablespoons confectioners' sugar
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
Red and green nonpareils, for decorating

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 AND MILK CHOCOLATE CHIP TASSIES



Peanut Butter and Milk Chocolate Chip Tassies image

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

3/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup hershey's milk chocolate chips, divided
1 cup reese's peanut butter chips, divided
2 teaspoons shortening (do not use butter, margarine, spread or oil)

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

Tips:

  • Use high-quality chocolate for the best flavor.
  • Chill the dough before baking to prevent spreading.
  • Bake the tassies until the edges are set but the centers are still slightly soft.
  • Let the tassies cool completely before filling them.
  • Fill the tassies with your favorite filling, such as chocolate ganache, peanut butter, or caramel.
  • Enjoy the tassies immediately or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

Milk chocolate tassies are a delicious and easy-to-make treat that is perfect for any occasion. With a crispy crust and a creamy, chocolatey filling, these tassies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give milk chocolate tassies a try. You won't be disappointed!

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