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.
heet well.
Arrange 4 pecan halves in a cluster, flat
Remove from oven. Sprinkle with chocolate pieces.
Let stand 2
nd sprinkle immediately with milk chocolate chips.
Let melt for
repared baking pan.
Sprinkle pecan halves evenly over the unbaked
Melt caramels and evaporated milk in a double boiler.
Then add broken pecans.
Beat with a wooden spoon until creamy.
Drop by teaspoonfuls onto a greased plate and let cool for 15 minutes. Melt semi-sweet chocolate along with paraffin in a double boiler. Using a toothpick dip caramel pecan turtle in the chocolate.
Then put back on waxed paper; let cool.
13 pan.
Place pecan halves 1 inch apart all
rom oven and sprinkle with chocolate chips.
Let chips melt
Mix together butter and brown sugar and cook over medium heat in heavy 1-quart saucepan, stirring constantly, until entire surface begins to boil.
Continue to boil 1/2 to 1 minute, stirring constantly.
Pour evenly over pecan layer.
Bake near center of 350\u00b0 oven for 18 to 22 minutes until entire caramel layer is bubbly; remove from oven.
Immediately sprinkle chocolate chips on caramel layer.
Allow to melt slightly for 2 to 3 minutes, then swirl slightly.
Don't spread, leave some whole for a marbled effect.
ine with parchment paper. Process pecan pieces until they are ground
reamed mixture, mixing well. Arrange pecan halves in clusters of 4
In food processor, process flour, 1 cup brown sugar and 8 tablespoons butter until sandy.
Pat dough firmly into ungreased 13 x 9-inch baking pan.
Sprinkle pecans over dough.
aper or foil.
Melt chocolate in boiling water. Stir and
In saucepan, combine 1/2 cup sugar and 2/3 cup butter.
Cook on medium heat until begins to boil.
Boil 1/2 to 1 minute, stirring constantly.
Preheat oven to 350\u00b0.
Mix 1 cup brown sugar, 2 cups flour and 1/2 cup butter with mixer on medium speed. Pat into 13 x 9 x 2-inch pan.
Sprinkle pecans over unbaked crust.
Pour caramel mixture over pecans and crust.
Bake 18 to 22 minutes or until light brown.
Remove from oven and sprinkle with chocolate chips.
Swirl as they melt.
Cool and cut into bars.
Preheat oven to 375 degrees F (190 degrees C).
Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
eat stirring often until the chocolate is melted.
Pour the
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.