Source of Recipe
List of Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped PLANTERS Pecans
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted (optional)
BEAT cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate at least 1 hour or until chilled. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells.
MIX egg, brown sugar and vanilla; stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
BAKE at 325°F for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans. Cool completely on wire racks. Drizzle with melted chocolate or dust with powdered sugar before serving.
How To Soften Cream Cheese: Place measured amount of cream cheese in microwavable bowl. Microwave on HIGH 10 seconds or until slightly softened.