|All purpose flour||2 Cup (32 tbs)|
|Cream cheese||6 Ounce, cold, cut into chunks (2 Packages, 3 Ounce Each)|
|Butter/Margarine||18 Tablespoon, cold, cut into chunks (1 Cup Plus 2 Tablespoon)|
|Unsweetened chocolate square||2 Ounce (2 Squares, 1 Ounce Each)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
To prepare Pastry: Place flour in large bowl.
Cut in cream cheese and butter.
Continue to mix until dough can be shaped into a ball.
Wrap dough in plastic wrap; refrigerate 1 hour.
Shape dough into 1-inch balls.
Press each ball into ungreased miniature (1 3/4-inch) muffin pan cup, covering bottom and side of cup with dough.
Preheat oven to 350°F.
To prepare Filling: Melt butter and chocolate in medium-sized heavy saucepan over low heat.
Remove from heat.
Blend in sugar, vanilla, eggs and salt; beat until thick.
Stir in pecans.
Spoon about 1 teaspoon filling into each unbaked pastry shell.
Bake 20 to 25 minutes or until lightly browned and filling is set.
Cool in pans on wire racks.
Remove from pans; store in airtight containers.