Pecan Mini Kisses Cups

By srumbel

from Hershey's Kitchens

Ingredients

• 1/2 cup (1 stick) butter or margarine , softened
• 1 package (3 oz.) cream cheese , softened
• 1 cup all-purpose flour
• 1 egg
• 2/3 cup packed light brown sugar
• 1 tablespoon butter , melted
• 1 teaspoon vanilla extract
• Dash salt
• 72 (about 1/2 cup) HERSHEY'S MINI KISSES Brand Milk Chocolates , divided 1/2 to 3/4 cup coarsely chopped pecans

Preparation

Step 1

1 Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle.


2 Heat oven to 325°F. Combine egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl; beat lightly until well blended. Shape chilled dough into 24 balls (1 inch each); place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottom and up sides of cups.


3 Place 2 chocolate pieces in each cup. Spoon about 1 teaspoon pecans over chocolates. Fill each cup with egg mixture.


4 Bake 25 minutes or until filling is set. Lightly press 1 chocolate in center of each cookie. Cool in pan on wire rack. Remove from pan. 24 cups.