Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 116

Crust:
1 cup unsalted butter, softened
1 (8-ounce) package cream cheese,
softened
1¾ cups all-purpose fl our
½ cup unsweetened cocoa powder
1 tablespoon granulated sugar

Filling:
4 large eggs
¾ cup dark corn syrup
½ cup granulated sugar
½ cup fi rmly packed light brown
sugar
3 tablespoons unsalted butter,
melted
¼ teaspoon salt
1½ cups fi nely chopped pecans
1 cup bittersweet chocolate chips

1. For crust: In a large bowl, beat butter
   and cream cheese with a mixer at

medium speed until creamy. In a small

bowl, whisk together fl our, cocoa, and

granulated sugar. Gradually add fl our

mixture to butter mixture, beating until

combined. Wrap dough in heavy-duty

plastic wrap, and refrigerate for at least

1 hour or up to 3 days.

2. Preheat oven to 350°.


3. Roll dough into 1-inch balls, and press
   into bottom and up sides of 48 miniature
   muffi n cups.


4. For fi lling: In a medium bowl, whisk
   together eggs, corn syrup, sugars, melted
   butter, and salt until smooth; stir in
   pecans and chocolate chips. Spoon batter
   into prepared crusts.


5. Bake until golden brown and centers
   are set, 15 to 20 minutes. Remove from
   pans, and let cool completely on wire
   racks. Store in airtight containers for up
   to 5 days.

Double-Chocolate

Pecan Tassies

Makes 48

Lightcornsyrup can be substituted for dark corn

syrup,butthe molasses fl avor won’t be as strong.

Kitchen Tip