MAKES 20 • PREP & CHILL: ABOUT 2½ HR • BAKE: 27 TO 30 MIN
1 stick (½ cup) unsalted butter, softened
1 brick (3 oz) cream cheese, at room temperature
1 cup plus 2 Tbsp all-purpose flour
¼ tsp salt
FILLING
1 oz unsweetened baking chocolate
1½ Tbsp unsalted butter
cup packed brown sugar
1 large egg
2 tsp vanilla extract
½ cup finely chopped unsalted dry roasted peanuts
2 oz semisweet baking chocolate
1 Beat butter and cream cheese in a large bowl with mixer on medium speed to blend. On low speed, beat in flour and salt to combine. Refrigerate covered 1 hour or until firm.
2 Place oven rack in lowest position; heat to 350°F. Have ungreased miniature muffin pan(s) ready.
3 Filling: Microwave chocolate and butter in a medium bowl 1 to 2 minutes. Stir until smooth. Stir in sugar, egg and vanilla, then peanuts until combined.
4 Roll level tablespoons dough into 20 balls. With floured fingers, press a ball over bottom and up sides of each ungreased muffin cup, extending slightly above rim. Fill each ¾ full with filling.
5 Bake 27 to 30 minutes until edges are lightly browned (tops will crack slightly). Cool in pan on a wire rack 15 minutes. Invert pan; tap to loosen tassies onto rack; turn upright and cool completely.
6 Melt semisweet chocolate as package directs. Scrape into a ziptop bag. Cut tip off corner and drizzle chocolate over tassies. Let chocolate set at least 30 minutes.
PER TASSIE: 163 cal, 3 g pro, 16 g car, 1 g fiber, 11 g fat (6 g sat fat), 30 mg chol, 49 mg sod
Storage tip: Store airtight at room temperature in a single layer up to 1 week, or freeze up to 2 months.