Try this Peanut Butter and Milk Chocolate Chip Tassies recipe, or contribute your own.Suggest a better description
Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. Evenly fill muffin cups with egg mixture.
Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.
Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 51 (74%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 19.7mg||6 %|
|Sodium 1270mg||44 %|
|Potassium 13mg||0 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.8g|
|Protein 0.9g||1 %|
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Calories per serving: 69
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