Make these sweet Caramel-Coffee Tassies for a fun finger food option.
Beat cream cheese and butter together until well blended; stir in flour. Form into a ball; chill for one hour to overnight.
Shape into 1/2-inch balls; press each into an ungreased mini muffin cup.
Bake at 350 degrees for 10 to 15 minutes, until golden. Let cool.
Combine caramels and milk in a saucepan over medium heat; stir frequently until melted. Remove from heat; stir in liqueur or coffee.
Spoon filling into baked shells; let cool. Pipe on frosting.
For Mocha Frosting blend shortening and sugar well; add evaporated milk and liqueur or coffee. Beat with an electric mixer on medium-high speed until fluffy, about 7 to 10 minutes
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