CHOCOLATE FUDGE & DULCE de LECHE TASSIES

CHOCOLATE FUDGE & DULCE de LECHE TASSIES Food Recipes,

Chocolate Fudge & Dulce de Leche Tassies

PASTRY CRUST
½ cup butter softened
(1) 3 ounce package cream cheese
1 cup all purpose flour
Beat the cream cheese and softened butter with electric mixer until well mixed. Add 1 cup of flour while mixer is on low speed, just until well combined. Cover and chill dough for 30 minutes or until it is easy to handle (I never chill this dough). Divide this dough into 24 balls. Press the balls into the bottom and up the sides of an (UNgreased) mini (1¾ inch) muffin pan (see note).

FILLING
½ cup miniature semisweet chocolate chips
2 tablespoons butter
1/3 cup white sugar
1 egg
1 teaspoon vanilla
1 cup dulce de leche

In a small saucepan, combine the chocolate and butter; heat and stir over low heat until melted. Remove from heat and whisk in sugar, egg and vanilla.

ASSEMBLY
In the bottom of each pastry-lined cup, place a teaspoon of dulce de leche (you can find a super-easy method for making this caramel HERE. Put the chocolate mixture on top of the dulce de leche (filling pastry cups ¾ full).

BAKE
Bake in preheated 325F oven for 25 minutes (mine baked for almost 30 minutes) or until filling is puffed. Cool in pan for five minutes then gently lift them out. If they do not come out easily, use the tip of a butter knife to help you lift them out. Cool on wire rack.

NOTE: I imagine you could use any caramel in this recipe, although the dulce de leche is super thick and does not get runny when baked.
NOTE: I never chill this dough. Instead, I place the ball of dough in the mini-muffin cup and use the rounded end of my wooden meat grinder plunger (fits perfectly). I just push down gently and evenly on the dough and the pastry cup almost forms itself. If you don’t have anything to try this method with, just use your fingers.

CHOCOLATE FUDGE & DULCE de LECHE TASSIES FOOD RECIPES
By Coleen Marie

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Dulce de Leche -- The Easiest Method Ever!!

Dulce de Leche -- The Easiest Method Ever!! Food Recipes, I am fairly new to dulce de leche; I just know I want to bake with this deliciously thick, creamy caramel for the holidays AND that it is expensive. I received a lot of replies to my post asking you if you knew anything about making dulce de leche. One response, from Pam H., has made me a very happy camper!! She sent me a link to A Year of Slow Cooking. There, they had a "recipe" for making this stuff in your crockpot!!! Yes, you heard me right, the crockpot!! I was very skeptical, but last night, I put it to the test and let me tell you it works like a dream!!! Thank you so much to Pam H. for sending me the link.

I must start out this post by telling you that the people that make Eagle Brand Sweetened Condensed Milk never anticipated people heating their product in an unopened can. As a matter of fact, I'm sure they would disapprove, so please, if you try this method, use common sense caution. I am a little concerned that some of you are talking about boiling an unopened can in a pot of water. I CAN NOT RECOMMEND THAT BECAUSE I HAVEN'T TRIED IT. It may be very safe, it may not, I just don't know. I would hate to have the can blow up on you. Some web sites recommended cooking it in a pressure cooker, so the cans must be pretty tough. All I know is that the low & even heat of the crockpot for 8 hours worked extremely well for me.

All you do is place the UNOPENED can of sweetened condensed milk in your crockpot and fill the crockpot with water, making sure that the water is at least 2" above the top of the can. Put the lid on and cook on LOW for 8 hours...that's it!!! Take the can out of the hot water carefully, and let it cool for at least a couple hours before you open it. If you aren't going to use it right away, don't even open the can, just label it and put it back on the shelf!! It could not be easier. This is what it looked when I opened the can:

Crockpot Dulce de Leche

Dulce de Leche -- The Easiest Method Ever!! FOOD RECIPES
By Coleen Marie

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