Chocolate Dipped Pecans Recipes

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.

Steps:

• 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
• 2. Cream together sugar and butter--just until combined.
• 3. Add extracts and stir into butter/sugar mixture.
• 4. In separate bowl, whisk flour and salt together.
• 5. Add flour/salt mix to butter/sugar mix, a little at a time.
• 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
• 7. Place reserved 1/2 cup of pecans in separate bowl.
• 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
• 9. Preheat oven to 350 F (175 C).
• 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
• 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
• 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
• 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
• 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
• 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
• 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
• 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
• 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
• 19. Store in airtight container (if you have any left).

Steps:

• Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
• Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
• Let cool completely.
• Store in a single layer in an airtight container for up to 2 days.

Steps:

• Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
• Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
• Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.

Steps:

• Preheat oven to 325*F.
• Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
• Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
• Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
• Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
• Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
• When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
• Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
• As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!