Cappuccino Pecan Nuggets Recipes

CAPPUCCINO PECAN NUGGETS

Steps:

• Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
• Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
• Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
• Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.

SOUTHERN PECAN PIE CAPPUCCINO SQUARES

Steps:

• Heat oven to 350°F Grease bottom only of a 13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly.
• Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix well. Set aside.
• In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread flling evenly over top.
• Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE.
• In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.

PECAN NUGGETS

Steps:

• Preheat oven to 250º. In a large mixing bowl, beat egg white on high until stiff peaks form. Gradually add brown sugar, then vanilla, continuing to beat until smooth.
• With a large spoon, gently stir in pecan pieces until well coated. Place individual pecans on foil covered cookie sheet. Pecans should not touch.
• Bake at 250º for 30 minutes. Turn oven off and let pecans stand in oven 30 additional minutes. Cool a few minutes before removing from foil.