Pecan Chocolate Puddles Food

CHOCOLATE PECAN DELIGHT

Steps:

• Prepare sides and bottom of slow cooker with vegetable cooking spray.
• In a large bowl, mix all the ingredients listed above, and slowly pour into slow cooker.
• Cover and cook on low for 6-8 hours.
• Serve hot or warm with vanilla ice cream.

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

FUDGE PUDDLES

Steps:

• 1. preheat oven to 325 degrees
• 2. sift together the flour, baking soda and salt
• 3. cream butter,peanut butter, white and brown sugars. mix in egg and 1/2 teaspoon of vanilla. stir the flour mixture into the creamed mixture. shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
• 4. bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. cool in pan for 5 minutes then carefully remove to wire racks. using a measuring cup fill each well with the chocolate mixture. Top with pecan half, or walnut or sprinkle with decoration sprinkles if desired.
• 5. for the filling put chocolate chips in a double boiler over simmering water stir in milk and vanilla and mix well till chips are melted.
• 6. ............I use the microwave instead of a double boiler, Just mix everything together and heat at one minute increments stir until smooth. also there is no need to grease the tins, I have never had these stick to the pan. The dough is a little sticky, the balls do not have to be perfectly shaped, they shape during baking.

EASY CHOCOLATE-PECAN CANDY

Steps:

• Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted.
• Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch.
• Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt.
• Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.