Pecan Chocolate Puddles Recipes

CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 400° F and arrange oven rack in the center of the oven. Line a baking sheet with parchment paper.
• In a small bowl, stir together chocolate chips, chopped pecans, and 2 tablespoons. flour in a small bowl. Set aside.
• Using a stand mixer fitted with the paddle attachment, combine 2 cups flour, baking powder, salt, and 1 tablespoon sugar. After 30 seconds, add the cold butter cubes with mixer still on low speed. Beat mixture until pea-sized pieces of butter form, about 90 seconds.
• In a small bowl (or in a measuring cup), whisk together the cream and 2 eggs until combined. With mixer on low speed, pour cream mixture into butter mixture and beat just until blended, about 20 seconds. (The dough should not form into a ball in the mixing bowl It's a good sign if you still see pockets of flour). Add chocolate chips and pecans, and beat just until combined (the dough will be very sticky).
• Transfer dough onto a well-floured work surface and knead a few times (avoid overworking the dough), just until the dough forms a loose ball and chocolate and pecans are evenly distributed. Dust with flour as needed so the dough doesn't stick to the surface.
• Flour a rolling pin and roll dough into a circle 8-inches in diameter and ¾-inch thick (it's a good sign if you should see lumps of butter in the dough). Use a sharp knife to cut dough into 8 wedges. Place scones on prepared pan 2 inches apart.
• To make egg wash, whisk together 1 egg and 2 tablespoons cream. Brush tops with egg wash to make a light coat (you won't use all of it). Sprinkle with sugar.
• Bake scones at 400° until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

CHOCOLATE PUDDLES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is stiff., Meanwhile, for filling, heat chips and milk in a heavy saucepan over low heat until chips are melted, stirring constantly. Stir in nuts. Cover and refrigerate for 1 hour or until easy to handle. , Roll cookie dough into 1-1/4-in. balls. Place 2 in. apart on lightly greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center; smooth any cracks. , Roll filling into 1/2-in. balls; gently push one into each cookie. Bake at 375° for 8-10 minutes or until cookies are set. Remove to wire racks to cool.

PECAN CHOCOLATE PUDDLES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture and mix well. Stir in chopped pecans and miniature chocolate chips. , In a microwave, melt chocolate chips and milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half. , Bake at 350° for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.

TURTLE CANDY WITH PECANS AND CARAMEL

Steps:

• Enjoy!

PECAN CHOCOLATE PUDDLES

Steps:

• In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture. Stir in chopped pecans and miniature chocolate chips. In a saucepan, melt chocolate chips with milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half. Bake at 350 degrees F for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.