3 sticks butter
1 c. powdered sugar
2 tsp. cornstarch
3 1/2 c. flour
1 jar chocolate fudge topping (like Mrs. Richardson's)
1 lb. caramels
1 container vanilla frosting

Cream together butter and powdered sugar. Add 2 teaspoons cornstarch. Slowly add flour to make dough. Form dough into small balls and put in tassie pan with liners. Press dough to form of liners. Bake 8 minutes at 350 degrees. The dough will puff up. Press down again; let cool and remove from tin.

FILLING: Use chocolate fudge topping - spoon a little bit of topping into each cup. Melt caramels with a little milk. Spoon a little of caramels on top of fudge. Top off the cups with a dab of frosting. You can even add a pecan half on top of frosting.