CHOCOLATE-DIPPED PECANS
Make and share this Chocolate-Dipped Pecans recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 20 pecans
Number Of Ingredients 2
Steps:
- Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
- Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
- Let cool completely.
- Store in a single layer in an airtight container for up to 2 days.
Nutrition Facts : Calories 41.5, Fat 2.8, SaturatedFat 1, Cholesterol 0.2, Sodium 0.2, Carbohydrate 4, Fiber 0.6, Sugar 3.1, Protein 0.4
CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
PECAN SQUARES WITH DIPPED CHOCOLATE GANACHE
This is from The Barefoot Contessa Cookbook, copyright 1999. These are easy and oh so very good, very rich but not diet friendly! A good choice for gift giving during the holidays and/or for your celebrations at home. Didn't include chilling times.
Provided by Manami
Categories Bar Cookie
Time 1h15m
Yield 1 platter of great bars, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF.
- MAKING THE CRUST:.
- Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 3 minutes.
- Add the eggs and the vanilla, and mix well.
- Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18x12x1" baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
- TOPPING:.
- Combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
- Raise the heat and boil for 3 minutes. Remove from heat. BE VERY CAREFUL - IT IS HOT CARAMEL!
- Stir in the heavy cream and the pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
- Bake for 25-30 minutes, until the filling is set.
- Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into small bars(as they are rich).
- MAKE GANACHE:.
- Cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally.
- Dip only one end of pecan bars in the ganache, & place on white muffin cup liners; smoosh(for lack of a better word - this word is mine, not Ina Garten's) to open and place the dipped pecan bar in it. This way it can drip into the liner! Serve with or without liners.
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
WHITE CHOCOLATE PECAN SHEETS
Another delicious-sounding recipe from my "I love Chocolate" cookbook. My friends and family are really in store for some delicious goodies this holiday season.
Provided by DailyInspiration
Categories Candy
Time 40m
Yield 1 1/4 pounds
Number Of Ingredients 4
Steps:
- Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
- Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
- Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.
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