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Peanut Butter Chip Tassies Recipe

Ingredients

  • 1-2/3 cups REESE'S Peanut Butter Chips
  • 9 red candied cherries
  • 3 tablespoons butter or margarine
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 egg
  • 1 package cream cheese
  • 1/2 cup butter
  • CHOCOLATE DRIZZLE

Directions

  • 1. Beat cream cheese and 1/2 cup butter in medium bowl; add flour, stirring until well blended. Cover; refrigerate about one hour or until dough is firm. Shape into 24 one-inch balls; place each ball into ungreased, small muffin cups (1-3/4 inches in diameter). Press dough evenly against bottom and sides of each cup.
  • 2. Heat oven to 350°F. 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 or CHOCOLATE DRIZZLE, if desired. 3 dozen.
  • CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips and 1-1/2 teaspoons shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
  • * Do not chop peanut butter chips in food processor or blender.
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Ratings & Reviews

    Excellent, perfect desert, I also chop up chocolate chipits and mix them with the peanut butter, also had some coconut or chopped nuts. They cook up beautifully and tasty little bites. Easy and quick to make. Just make sure you dough is well chilled, also have rolling into balls I just dropped in the pan and then chilled and then pressed them up the side was much easier. Well worth making and freeze up wonderfully.
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