Pecan Tassies

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

• 1/2 cup (1 stick) butter or margarine, softened

• 1 cup flour

• 1 egg

• 3/4 cup firmly packed brown sugar

• 1 tsp. vanilla

• 3/4 cup finely chopped PLANTERS Pecans

• 3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

BEAT cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

PREHEAT oven to 375°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.

BAKE 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.

Recipe courtesy Kraft Foods. You can find this recipe and many more at Kraftfoods.com