24 count miniature muffin cups
1/2 cup (1 stick) butter, softened
1 - 3 ounce package cream cheese, softened
1 cup all-purpose flour
1 ounce square unsweetened chocolate
1 tablespoon butter
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Dusting of powdered sugar (optional)
CRUST: Beat 1/2 cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.
FILLING: Microwave chocolate and butter in large microwavable bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted. Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.
Shape chilled dough into 24 one-inch balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.
Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.