Rocky Road Tassies

I love pastry – pastry in almost any form. The problem for me, though, is that as much as I have learned to bake cookies, squares, even bread, I have struggled with pastry. I have attempted pie pastry and it seems each time I try it comes out as a failure.

So, when I heard about these tassies (mini pastry cups) and the type of pastry it uses, I was immediately intrigued. The pastry is made with only three ingredients: two that are standard and one that is unique. The dough is made with butter, flour and cream cheese. Once creamed together, this pastry can be molded and baked and it is as close to a “no fail” pastry as I have ever found.

These tassies are rocky road, made up of chocolate fudge, pecans and marshmallow. They are two bite goodness! These are from a “Christmas Cookies” magazine from Better Homes and Gardens. Boy, do I love those – I have probably 8 or more years worth of those magazines!

There are 14 other cookies and squares made so far in this marathon. Check them out by clicking here.

Using an electric mixer cream the butter and cream cheese. Beat in the flour. Chill in the fridge for an hour. Once chilled, shape into 24 balls and place in the mini muffin tray.

Using your thumb, form the balls into cups, ensuring the pastry is even on the bottom and the sides. Make the fudge and evenly pour it in the tassie cups.

Bake at 325F for 20-25 minutes. Once the tassies come out of the oven, put on a few pecan pieces, chocolate chips and a few marshmallows on each tassie. Put back in the oven for 3 minutes.

Rocky Road Tassies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24
Author Steve Cylka

Ingredients

  • 1/2 cup butter , softened
  • 1 3 ounce package cream cheese , softened
  • 1 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup chopped pecans , toasted
  • 1/3 cup semisweet chocolate chips
  • 48-72 mini marshmallows

Instructions

  • In a medium bowl, combine 1/2 cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Cover and chill dough for one hour.
  • Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch mini muffin cups.
  • In a small saucepan, combine 1/2 cup chocolate pieces and 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Whisk in sugar, egg, and vanilla. Spoon chocolate mixture evenly into the pastry-lined cups.
  • Bake in the 325F oven for 20 to 25 minutes or until filling is puffed and pastry is golden brown. Quickly top tassies with pecans, the 1/3 cup chocolate chips, and the marshmallows. Bake 1 to 2 minutes more or until marshmallows are softened. Remove the tassies from the muffin tray and cool on a wire rack.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

15 comments

  1. I fall into the same category, I love pastry but am not exactly a whiz at making it. Glad you were able to find an easy recipe for that component. These tassies do look addictive! Great post.

  2. Steve, you’re killing me! I thought I was finished with my baking. I know these are going to be out of this world and “you know who” will love them too! He’s having too much fun with my all my NEW recipes for this years Christmas baking! Perhaps I need to put an apron on him and give him a recipe to make (hmmmm – maybe not! Tee Hee!). To think he’s complaining cause he can’t get his weight back down! Hmmmmm! My first attempt at pastry as a new wife was a disaster. I used my grandmothers recipe and the apple pie that I made for my new husband was a clump of dried up pastry that couldn’t be rolled with unpeeled apples on top. It wasn’t until my younger sister got married and found a new recipe. I’ve been making it ever since – but will really enjoy trying this one out! THANKS, AGAIN…..

  3. Wow these look delicious, what a fantastic treat! You’re really putting in some work on these desserts, keep it up!! 🙂

  4. Oh man, I may just have died from desire! These look completely amazing!

  5. Oh, I love tassies…and this is a new flavor for me! YUM.

  6. Pastry is my nemesis as well. I have a pie post planned that is not going well as my crust keeps flopping. I have no knack at all for it. Your tassies look amazing. I love them.

  7. My mother makes tassies every year for xmas so they have a special place in my heart. I absolutely LOVE this rocky road twist. What an awesome idea!

  8. The pecans and the cream cheese got me!

  9. I don’t like nuts in my desserts. What do you think about making it more of a smores tassie with crumbled graham crackers, chocolate chips and the marshmellows? Maybe using chopped chocolate if the chips don’t melt well or putting it under a broiler for a very short time. I love the chocolate filling! Is it a brownie texture after baking?

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