Rocky Road Tassies

4.0
(7)

These heavenly tassies combine sweet, airy marshmallows, crunchy pecans, and chewy fudge.

Rocky Road Tassies
Prep Time:
40 mins
Chill Time:
30 mins
Bake Time:
21 mins
Cool Time:
5 mins
Total Time:
96 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

  • cup sugar

  • 1 egg

  • 1 teaspoon vanilla

  • ¼ cup chopped pecans, toasted

  • 2 tablespoon miniature semisweet chocolate pieces

  • 24 tiny marshmallows

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Related Articles