Chocolate Fudge Covered Pecans Recipes

Steps:

• 1. Lay out 3 cookie sheets and cover with waxed paper. Lay out 2 teaspoons.
• 2. Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
• 3. Put the melted chocolate into a large heavy pot.
• 4. In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
• 5. Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
• 6. Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
• 7. Add the pecans and stir to combine until the nuts are evenly dispersed.
• 8. Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
• 9. Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
• 10. When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
• 11. Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.

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.