Butterscotch Tassies

Ingredients

Pastry
1/2 cup butter, softened
1 3oz. package cream cheese, softened
1 cup all-purpose flour

Filling
2/3 cup butterscotch-flavor pieces
1/2 cup miniature semisweet chocolate pieces
1/4 cup butter
2 eggs, lightly beaten
2 tablespoons sugar

Drizzle
2 teaspoons shortening
1/4 cup butterscotch flavor pieces

Directions

For the pastry, in a medium mixing bowl beat 1/2 cup butter and the cream cheese with an electric mixer on medium speed until smooth. Beat in the flour on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle. I chilled mine for 60 minutes.

Preheat oven to 325 degrees. Have 24-cup ungreased mini muffin pan ready. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly on bottom and up the sides.

For the filling, in a small saucepan cook and stir butterscotch pieces, chocolate pieces, and the 1/4 cup butter over low heat until melted. Remove from heat. Whisk in the eggs and sugar. Spoon filling evenly in pastry lined cups.

Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool in muffin cups on a wire rack for five minutes, centers will drop slightly. Remove tassies from muffin cups and cool completely on a wire rack. Drizzle with butterscotch drizzle.