Mix together margarine and cream cheese until a smooth cream is formed. Add in flour and mix slowly until mostly combined. Using your hands kneed together dough until all flour is incorporated and make dough into a nice ball. Chill dough for 2-3 hours (put in freezer for expedited chilling).
Chop nuts to a medium grind leaving a few larger pieces and set aside. Using a fork, mix together melted margarine, egg, Sugar In The Raw® and vanilla.
Thoroughly spray a cupcake pan with baking spray. Using chilled dough, break into small pieces and press into mini cupcake pans to create miniature shells. Press nuts into sides and bottom of shells. Top each shell with wet filling. Do not over fill or toppings will overflow outside of pan.
Recipe by: Katie Lynch Find more of Katie’s recipes here: www.backstagebite.com
Bake at 350˚F for 15 minutes. Lower heat to 250 and bake for another 10 minutes.