o 1 1/2 dozen candies.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
Turn a rimmed baking sheet over and place a sheet of parchment paper on top. Spoon or pipe quarter-size mounds of chocolate onto parchment, spacing about 2\" apart (you should have about 30). Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver-dollar-size disks. Top as desired. (You don't need to use all the toppings on every disk.) Chill until cold and set, 30-35 minutes.
Carefully peel candies off of parchment just before serving.
Candies can be made 4 days ahead. Keep chilled.
br>
For the smaller recipe, roll dough into a rectangle
Line baking sheets with foil.
Place pretzels on foil; top each pretzel with a candy.
Bake at 250\u00b0 for 4 minutes or until candies are softened (candies will retain their shape).
Immediately place a pecan half on each candy and press down so candy fills pretzel.
Cool slightly.
Refrigerate for 10 minutes or until set.
Heat oven to 300\u00b0.
Cover cookie sheet with aluminum foil, shiny side up; grease.
For each candy, place 3 pecan halves in a Y-shape on foil.
Place 1 caramel candy in center of each pecan Y. Bake just until candy is melted, 9 to 10 minutes.
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well.
Shape mixture into strawberries.
Roll candies in remaining gelatin, coating thoroughly.
Let candies dry until firm.
Make leaves with icing on top of candies.
Store in a covered container.
Yield:
4 dozen.
Keeps well.
Will last for at least a month if stored in airtight container.
Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
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.
heet well.
Arrange 4 pecan halves in a cluster, flat
br>Uncover and stir. When candies are firm enough to handle
Caramel Pecan Sauce: In a small non-
dges.
Immediately sprinkle peppermint candies and pecans over chocolate.
ach ball into the pecan mixture; and place pecan side up, 2
s really nice.
Caramel Pecan Topping:
Mix butter, brown
o 325\u00b0.
Thaw pecan pie according to package directions
Combine four and baking soda;
set aside.
Beat together butter, sugar and brown sugar;
mix in egg, half & half and vanilla.
Beat in flour mixture, then stir in pecans and Rolo candies, cut in half.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets and bake at 350 degrees for 15 minutes.
Cool on racks.
Makes 3 dozen.
Mix marshmallow cream, confectioners sugar and vanilla together.
Roll out long and thin (about as big as your thumb), about 8 to 10-inches.
Freeze overnight.
Melt the caramel candies, butter and evaporated milk in double boiler.
Chop pecans and spread on waxed paper.
Take the frozen rolls and dip in caramel, then roll in pecans.
Put back in freezer or refrigerator.