CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
CHOCOLATE PECAN PIE
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Nutrition Facts : Calories 476 g, Fat 22 g, Fiber 2 g, Protein 6 g
CHOCOLATE PECAN PIE
Chocolate Pecan Pie takes the Classic Pecan Pie recipe up a notch with semi-sweet chocolate chips that add a rich melted indulgent chocolate filling to your holiday pie!
Provided by Sabrina Snyder
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees and line your pie pan with you pie crust.
- Add the chocolate chips and pecans to your pie crust.
- In a large bowl whisk together the eggs, butter, corn syrup, sugar and vanilla extract then pour it over the pecans and chocolate and bake for 35-40 minutes or until pie is set.
- Cool pie on a wire rack until completely cooled before serving.
Nutrition Facts : Calories 436 kcal, Carbohydrate 61 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 153 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
CHOCOLATE PECAN PIE IV
This is a very simple pie to make and it is very nutty and chocolate-y.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 62.5 g, Cholesterol 90.1 mg, Fat 30.4 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 10.4 g, Sodium 370.1 mg, Sugar 28.4 g
NO BAKE CHOCOLATE PECAN BARS - GLUTEN FREE & VEGAN
Steps:
- Line a 9x9 with parchment paper and set aside
- Add the 2 cups of pecans and the oats to a food processor and pulse until the nuts are pulverized ant the oats are like flour. Add the dates, peanut butter and maple syrup to the food processor and buzz it again until it starts to form a dough. It should stick together when you pinch it between your fingers
- Press it into the lined 9x9 and place in the freezer while you make the chocolate topping
- In a small saucepan over medium low heat, add the chocolate chips and coconut oil. Stir until the chips have melted and the mixture is smooth. Take the base out of the freezer and pour the melted chocolate evenly over the top. Spread it with a knife to make it even if you need to. Sprinkle the top with the 1/2 cup of crushed pecans
- Put back into the freezer to set. This should take about 30 minutes to an hour
- Slice into bars
- Keep in the fridge or freezer
Nutrition Facts : ServingSize 16 g, Calories 225 kcal, Carbohydrate 18 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Sodium 37 mg, Fiber 2 g, Sugar 10 g
CHOCOLATE PECAN DOLLARS
Steps:
- Use an electric mixer to beat the butter and sugar until light, about 2 minutes. Beat in the chocolate, then the egg, and continue beating until smooth, about a minute longer.
- In a mixing bowl, combine the flour, baking powder, cinnamon, and salt and stir well to mix. Beat the dry ingredients into the butter and chocolate mixture. Scrape down the bowl and beater(s) and beat in the pecans.
- Transfer the dough to a lightly floured work surface, flour your hands, and form the dough into a cylinder. Cut cylinder in half and roll and pull each piece into a cylinder about 8 to 9 inches long. Roll a piece of parchment or wax paper around each piece of dough and tighten the paper around it by pressing [the top of the paper] in with the side of a cookie sheet or piece of cardboard [held at a 45-degree angle against the dough as you pull the bottom end of the paper toward you]. Chill the dough until firm. Or, at this stage it can be frozen, double-wrapped in plastic, and kept for up to several weeks.
- When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Remove one cylinder of dough from the refrigerator and unwrap it. Place it on a cutting board and use a sharp, serrated knife to slice it every 1/4 inch. Arrange the slices about 2 inches apart on the prepared pans. If your oven tends to burn the bottoms of items baked on the lower shelves, place the cookies on two pans stacked together or use a special insulated pan.
- Bake the cookies about 10 minutes, until puffed and beginning to become firm. Continue slicing and baking cookies, or freeze remaining dough to use on another occasion.
- Serving: These make a great accompaniment to ice cream or a simple dessert.
- Storage: Keep the cookies between sheets of parchment or wax paper in a tin or plastic container that has a tight-fitting cover.
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN CANDIES
When Robert Watness of Greenwood, Indiana gives candy on Valentine's Day, he's sure to include his homemade version of Turtles. "This easy candy has brought many compliments," he says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 4
Steps:
- On waxed paper, place pecan halves in pairs 2 in. 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.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 31mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PECAN PIE BARS
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).
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