CARAMEL CUP TASSIES

FOR THE CRUSTS:
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter flavored shortening
FOR THE CARAMEL FILLING:
1 (16 ounce) bag caramels
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur
1/2 cup butter
1/2 cup shortening
2/3 cup white sugar
FOR THE TOPPING:
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur

Preheat oven to 350 degrees F (175 degrees C).

Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.

Bake at 350 degrees F (175 degrees C) for 18 minutes.

Melt the caramels in the microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken.

TO MAKE THE TOPPING:
Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.

TO ASSEMBLE:
Pour caramel mixture into the baked cups, filling them halfway. Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired.

Makes 2 dozen
Source: alt.cooking-chien/11/27/1999/Connie Van