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Prep 25min
Total45min
Servings24
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Ingredients
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
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Steps
1
Heat oven to 350°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.
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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.
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Nutrition Facts
Serving Size:1 Cup
Calories
105
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
45 mg
Potassium
80 mg
Total Carbohydrate
12 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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