My in-laws just celebrated their 50th anniversary with a party at a restaurant. My mother-in-law asked all 3 daughters-in-law if they would each make a “pastry” for dessert – something hand held (no forks). She gave us each a gold (plastic) tray to use.
What to make? I decided to go with a tried and true recipe rather than take a risk on a new Martha recipe, so I went with Midnight Delights. I have no idea where the original recipe for this came from, but I started making it as a teen. In fact, a batch of these was my first ever Christmas gift to my now father-in-law when Mr. MarthaAndMe and I were dating.
This dessert has a chocolate mocha crust which is filled with a chocolate pecan filling. The crust gets nice and crunchy and filling stays soft and sort of gooey. They are evil if you are on a diet.
So I made about 40 (there were to be 35 guests I was told). Only about 6 were left over, so I think they were a hit.
Here’s the recipe:
Using a food processor, combine:
1 1/2 cups butter (small pieces)
3 1/2 cups flour
2/3 cup dark unsweetened cocoa
1/2 cup sugar
1/4 tsp salt
Once it is like coarse meal, gradually add 1 cup strong coffee (cooled). It will form a ball. Refrigerate for several hours.
While that is chilling, combine:
24 ounces bittersweet chocolate, chopped into small piece and melted
1 1/3 cups sugar
4 tbsp melted butter
5 tbsp milk
Mix until combined and smooth. Then beat in 4 eggs.
Stir in 1 cup chopped pecans.
Take the crust out of freezer and preheat the oven to 350 degrees and spray muffin tins with cooking spray (I use silicone muffin tins). Press about 3 tbsp of dough into each muffin tin, to form a bottom and side crust that comes about halfway to 3/4 of the way up the sides of each tin.
Using an ice cream scoop, scoop one scoop of batter into each tin, so that it comes up to the top of the crust you’ve pressed in.
Bake for about 30 minutes until the filling sets and the tops looked crackly. Let it cool in the pans for about 15 minutes, then remove. Makes about 40.
Note: You can also make this recipe in mini-muffin tins. Cut the recipe in half and reduce the baking time to about 20 minutes.