CHOCOLATE PEANUT BUTTER CHIP BROWNIE TAMALES

Dessert tamales make a delicious finish at the holiday. Substitute chopped Andes mints for the peanut butter chips if you are a York Peppermint Pattie fan. –JV

Makes 40–50 small tamales

FILLING

2 boxes brownie mix, any brand 1¼ cup masa

1 cup flour

1¼ cup peanut butter chips

Make brownies per the directions on the box, adding the masa and flour before adding the wet ingredients.

CORN HUSKS

Place 40 to 50 husks in a large deep bowl and cover with hot water. Place a plate on the husks to submerge them in the water. Allow to soften for 20 minutes. Separate the softened husks and remove any cornsilk. Keep husks in the water as you make the tamales.

Assembling the Tamales

Tear tamale ties from a few of the husks. Open husk with the narrow end away from you. Spread a 3-inch by 3-inch square of brownie/masa mixture 1 inch from the bottom. Place six chips in a narrow strip going from the bottom of the tamale toward the top. Roll the husk over the masa to completely cover the chips. Fold the bottom of the tamale up and twist the top. Tie both top and bottom of tamale with husk ties.

Cooking the Tamales

Place tamales vertically in a steamer. Add water to the pan; water should be just touching the steamer. Place penny in bottom of pan. It will rattle and warn you if you are running out of water during the steaming time. Steam tamales over boiling water for 25 minutes or until masa is set up. Serve drizzled with chocolate syrup.

Various tamale folding and tying techniques can make for a festive table.