Chocolatedippedpecans Recipes

CHOCOLATE COVERED PECANS

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.

CHOCOLATE-DIPPED PECANS

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.

WHITE CHOCOLATE PECAN SHEETS

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.

CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.