oarsely chop both the dark chocolate and the almond bark/white
On waxed paper, place pecan halves in pairs 2-inches apart. In a heavy saucepan over medium-low heat, cook and stir the caramels and milk until melted. Pour about 2 teaspoons of caramel mixture over each pair of pecans. Let stand until set. With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yield: about 5 dozen.
Melt chocolate in double boiler or microwave.
Stir in nuts; mix well.
Drop by teaspoon onto waxed paper.
Makes approximately 20 to 25 pieces.
Melt chocolate chips and add Eagle Brand milk.
Add pecans. Be sure to cover with chocolate.
Drop
by spoonfuls on waxed paper.
Heat chocolate over hot water until blended.
Remove from heat and add condensed milk. Blend, then add pecans.
On waxed paper, drop mixture from teaspoon and let sit until hard. Makes 25 pieces.
Chocolate-Pecan Ice Cream: Line a cookie
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
on a greased baking sheet, arrange pecans in 6 clusters of 5 pecans, each.
place a caramel on each cluster.
bake at 300 degrees for 4-5 minutes or until caramels are melted.
top with a chocolate square.
bake 1 minute longer or until chocolate is melted.
spread the chocolate over caramel until smooth.
remove clusters from pan to cool on a wire rack.
Melt in double boiler the butter, water and caramels.
Stir until melted.
Add pecan halves and stir.
Spoon out with tablespoon onto wax paper.
Let dry completely.
Melt in double boiler the milk chocolate chips and paraffin wax.
Dip caramel/pecan clusters in chocolate.
Lay on wax paper to dry.
heet well.
Arrange 4 pecan halves in a cluster, flat
Toast pecans in shallow pan in oven at 250\u00b0 for a few minutes. Check often.
Melt chocolate in microwave bowl.
Pour pecans in and stir to be well coated with chocolate.
Drop clusters with teaspoon on wax paper (store well).
Melt together milk and caramels in top of double boiler.
Stir in pecans.
Drop by spoonfuls onto Pam sprayed cookie sheet. (Place in freezer for at least 40 minutes for easier dipping.)
In double boiler, melt paraffin and chocolate chips.
Dip clusters in chocolate.
Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice.
Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.
rown. Let cool. Drizzle chocolate over clusters. Set aside until set. Serve
Melt margarine in a 15 x 10 x 1-inch jelly roll pan.
Spread pecans evenly in pan and bake at 300\u00b0 for 30 minutes, stirring every 10 minutes.
Melt chocolate or almond bark in top of double boiler (or in microwave); remove from heat and stir until smooth. Cool 2 minutes; add pecans and stir until well coated.
Drop by rounded teaspoonful onto waxed paper.
Cool completely.
Melt caramels; add cream and stir until smooth.
Add pecans to mixture and drop by teaspoonfuls onto greased cookie sheet.
Let stand until firm (will set quicker in fridge).
Pour a teaspoon of the melted cooled chocolate over each cluster and let stand until chocolate is firm.
Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounts on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks.
ine with parchment paper. Process pecan pieces until they are ground