Peanut Butter Chip Tassies Recipe
|1 pkg (8 oz)||cream cheese, softened (250 g)|
|1/2 cup||butter, softened (125 mL)|
|1 cup||all-purpose flour (250 mL)|
|1||egg, slightly beaten (1)|
|1/2 cup||sugar (125 mL)|
|2 tbsp||butter or margarine, melted (30 mL)|
|1/4 tsp||lemon juice (1 mL)|
|1/4 tsp||vanilla (1 mL)|
|1 cup||CHIPITS REESE Peanut Butter Chips, chopped (250 mL)|
|6||red candied cherries, quartered (optional) (6)|
- 1. Beat cream cheese and 1/2 cup (125 mL) butter in medium bowl; stir in flour. Cover; refrigerate about one hour or until dough is firm. Shape into 24 one-inch (2.5 cm) balls; place each ball into ungreased, small muffin cups (1-3/4 inches/4.5 cm in diameter). Press dough evenly against bottom and sides of each cup.
2. Heat oven to 350°F (180°C). Combine egg, sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Add chopped peanut butter chips. Fill muffin cups 3/4 full with mixture.
3. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack. Garnish with candied cherries, if desired.
Makes 2 dozen.
• Do not chop peanut butter chips in food processor or blender.