Pistachio Fudge Cups

These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.

Yield: 24 cups

Ingredients

Crust

1/4 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
3/4 cup Gold Medal all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla extract

Pistachio Fudge Filling

2/3 cup granulated sugar
2/3 cup chopped pistachio nuts
1/3 cup unsweetened baking cocoa
2 tablespoons butter or margarine, softened
1 egg

Instructions

Heat oven to 350 degrees F.
In a large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon.
Stir in remaining crust ingredients until well blended.
Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.
In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.
Bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.

Nutrition

Per serving: Calories 105 (Calories from Fat 55); Total Fat 6g (Saturated Fat 2g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 2g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 1 Starch; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty CrockerKitchens