Recipes and Cooking Rocky Road Tassies 4.0 (7) Add your rating & review These heavenly tassies combine sweet, airy marshmallows, crunchy pecans, and chewy fudge. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 30 mins Bake Time: 21 mins Cool Time: 5 mins Total Time: 1 hrs 36 mins Yield: 24 tassies Ingredients ½ cup butter, softened 1 3 ounce package cream cheese, softened 1 cup all-purpose flour ½ cup miniature semisweet chocolate pieces 2 tablespoon butter ⅓ cup sugar 1 egg 1 teaspoon vanilla ¼ cup chopped pecans, toasted 2 tablespoon miniature semisweet chocolate pieces 24 tiny marshmallows Directions In a medium bowl, combine 1/2 cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Cover and chill dough for 30 to 60 minutes or until easy to handle. Preheat oven to 325 degrees F. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside. In a small saucepan, combine 1/2 cup chocolate pieces and 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Whisk in sugar, egg, and vanilla. Spoon chocolate mixture evenly into the pastry-lined cups. Bake in the preheated oven for 20 to 25 minutes or until filling is puffed and pastry is golden brown. Quickly top tassies with pecans, the 2 tablespoons chocolate pieces, and the marshmallows. Bake 1 to 2 minutes more or until marshmallows are softened. Cool tassies in pan on wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each tassie and carefully remove from the muffin cup. Transfer tassies to a wire rack; let cool. Makes 24 tassies. Tips Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer up to 3 months. Rate it Print