Peanut Butter Chocolate Tassies

1 14-ounce package (2 pieces) refrigerated pie dough

All-purpose flour, for dusting

1 large egg, lightly beaten

Cinammon sugar, for sprinkling

4 ounces semisweet chocolate, chopped

½ cup creamy peanut butter

2 tablespoons confectioners' sugar

½ cup heavy cream

½ teaspoon pure vanilla extract

Red and green nonpareils, for decorating

Preheat the oven to 350°. Lightly roll out

1 piece of dough into a 12-inch circle on

a floured surface. Cut out circles using a

3-inch-round cookie cutter. Repeat with the

other piece of dough. Fit the dough circles

into the holes of a 24-cup mini-muffin pan,

pressing into the bottom and side of each cup.

Lightly brush the dough with the beaten egg

and sprinkle with cinnamon sugar. Bake until

browned, 16 to 18 minutes; let cool in the pan.

2. Combine the chocolate, peanut butter and

confectioners' sugar in a medium bowl. Heat

the heavy cream in a small saucepan over low

heat until steaming; pour over the chocolate

mixture and add the vanilla. Let stand until the

chocolate softens, 3 to 5 minutes, then whisk

until smooth and glossy. (If the chocolate

is not completely melted, microwave in

20-second intervals, whisking, until smooth.)

3. Spoon the chocolate mixture into the pastry

cups and decorate with nonpareils. Let stand

at room temperature until the chocolate sets,

about 1 hour, then unmold.