Pistachio Fudge Cups

These dainty treats showcase a fudgy filling nestled in a tender cream-cheese crust.

Makes 24 cups

Crust:
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup Gold Medal all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla extract

Pistachio Fudge Filling:
2/3 cup granulated sugar
2/3 cup chopped pistachio nuts
1/3 cup unsweetened baking cocoa
2 tablespoons butter or margarine, softened
1 egg

1. Heat oven to 350 degrees F. In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in remaining crust ingredients until well blended.

2. Divide dough into 24 equal pieces. Press each piece in bottom and up side of ungreased mini muffin cup.

3. In medium bowl, mix all filling ingredients until well blended. Spoon about 2 teaspoons filling into each cup.

4. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from muffin cups with tip of knife. Remove from pan to cooling rack.

Nutrition Information: 1 Serving: Calories 105 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 45 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 4 %

Exchanges: 1 Starch; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved