PECAN CARMEL CLUSTERS
Chocolate candy that tastes great!
Provided by Barbara
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 54
Number Of Ingredients 5
Steps:
- Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
- Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
- Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.8 g, Cholesterol 2.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 24.5 mg, Sugar 4.9 g
CHOCOLATE PECAN DELITE
This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.
Provided by BIGBON
Categories Desserts Pies Pecan Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
- In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 41.8 g, Cholesterol 45.7 mg, Fat 26 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 13.3 g, Sodium 379.4 mg, Sugar 27.1 g
CHOCOLATE PECAN CARAMELS
I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. -June Humphrey, Strongsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-3/4 dozen (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCO-CARAMEL PECAN DELIGHTS
My son who is a submariner asks for these every time he comes home! A family favorite.
Provided by Beth Streeter
Categories Chocolate
Time 45m
Number Of Ingredients 13
Steps:
- 1. Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
- 2. Stir together flour, cocoa and salt. Blend into butter mixture.
- 3. Chill dough for at least an hour or up to 2 weeks.
- 4. Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
- 5. Take reserved egg white and add 3 tablespoons of warm water and beat together.
- 6. Shape dough into 1 inch balls roll in egg whites and then in pecans to coat, and place on prepared cookie sheets about 1 inch apart.
- 7. Press your thumb gently into the center of each cookie.
- 8. Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
- 9. While the cookie is still hot, take a small slice off of your soft caramels and place in the center of each cookie, it will melt while your cookie cools.
- 10. Carefully remove each cookie onto a wire rack until completely cooled.
- 11. Take the 1/2 cup of chocolate chips and put them in a zip top bag and put them in a pot of hot not boiling water for about 10 minutes.
- 12. Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
- 13. Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
- 14. Wait until chocolate is set, then store in an airtight container for up to 1 month.
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