Caramel Chess Tassies

Brown sugar and butter come together in this recipe to create a sublime caramel. This dessert's made of simple ingredients, yet it received our Test Kitchens highest marks.

Yield: 3 dozen tassies
Recipe from Oxmoor House

More From Oxmoor House

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Ingredients

  • 1 1/2 (15-ounce) package refrigerated piecrusts
  • 1/2 cup butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • Powdered sugar (optional)
  • Whipped cream

Preparation

  1. Using a 2 3/4" round cutter, cut 36 circles out of piecrusts. Place in ungreased miniature muffin pans, crimping edges.
  2. Beat butter and brown sugar in a large bowl at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating well after each addition. Stir in flour and buttermilk. Add vanilla, stirring well. Spoon filling evenly into prepared crusts.
  3. Bake at 350° for 25 minutes. Remove from pans, and cool completely on wire racks. Dust with powdered sugar, if desired. Dollop each serving with whipped cream.
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