PEPPERMINT S'MORE TASSIES
Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! -Edwina Gadsby, Hayden, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups., Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup., Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.
Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
COCOA TASSIES WITH PEPPERMINT FROSTING
Make and share this Cocoa Tassies With Peppermint Frosting recipe from Food.com.
Provided by Mom2Rose
Categories Low Protein
Time 55m
Yield 36 tarts, 36 serving(s)
Number Of Ingredients 12
Steps:
- Tassies:.
- In a medium bowl, sir together flour, sugar, and cocoa powder.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In a small bowl, combine egg yolk and the cold water.
- Gradually stir egg yolk mixture into flour mixture.
- Gently knead the dough just until a ball forms.
- If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
- Preheat oven to 375 degrees F.
- Divide dough into 36 pieces.
- Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups.
- Bake in preheated oven for 8 to 10 minutes or until shells are firm.
- Cool in muffin cups for 5 minutes.
- Remove shells from muffin cups; cool completely.
- Peppermint Filling:.
- In a large bowl, combine butter, marshmallow creme and peppermint extract.
- Beat with an electric mixer on medium speed until smooth.
- Gradually beat in 1-1/2 cups powdered sugar.
- Beat in 1 tablespoon milk.
- Beat in 1 cup powdered sugar.
- Using a wooden spoon, stir in 1 cup powdered sugar.
- If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
- Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells.
- Sprinkle filling with crushed peppermint candies.
- TO STORE: Layer unfilled shells between pieces of waxed paper in an airtight container; cover.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Thaw shells, if frozen. Fill as directed in Step 3.
Nutrition Facts : Calories 124.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.5, Sodium 32.7, Carbohydrate 21.8, Fiber 0.3, Sugar 16, Protein 0.7
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