Pistachio Fudge Cups

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

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 24

Crust

1/4
cup butter or margarine, softened
1
package (3 oz) 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

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 350ºF. 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.

Expert Tips

Bake these gems in sparking gold or silver baking cups, and swirl on your favorite chocolate frosting.

Pistachio problems? Try Coconut Fudge Cups instead: Just use 2/3 cup flaked coconut in place of the pistachio nuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
105
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
15 mg
15 %;
Sodium
45 mg
45 %;
Total Carbohydrate
12 g
12 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% 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.