DULCE DE LECHE STUFFED CHOCOLATE CHIP PECAN COOKIES
Warm chocolate chip cookies are hard to resist, especially when there is surprise in the center of soft caramel! The dulce de leche used in this recipe always stays soft.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 11
Steps:
- Line baking sheet with waxed paper or foil. Spoon 36 slightly scant level measuring teaspoonfuls dulce de leche onto lined baking sheet. Freeze 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or mix well with spoon until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Using heavy-duty wooden spoon, stir in chips and pecans; dough will be stiff and chunky (you may need to use your hands).
- Drop dough by 1/4 cupfuls or #16 ice cream scoop about 3 inches apart onto cooking parchment-lined cookie sheet. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie making sure to form dough around dollop to enclose. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- Bake 12 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes. Remove from cookie sheets to cooling racks.
- Freezer Instructions: Make cookies as directed through step 3. Place cookies on a baking sheet and freeze 1 hour or until firm. Place frozen cookie dough balls in a plastic zip-top freezer bag. When ready to bake, place on baking sheet and bake as directed.
Nutrition Facts : ServingSize 1 serving
CHOCOLATE PECAN FUDGE
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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
CHOCOLATEY STUFFED PECANS
I got this recipe last night at a cooking demonstration in honor of Tu B'Shvat, a Jewish holiday celebrating trees and fruit.
Provided by Mirj2338
Categories Dessert
Time 25m
Yield 40 stuffed pecans
Number Of Ingredients 5
Steps:
- Melt chips in small saucepan over very low heat (or in the microwave), stirring constantly.
- Remove from heat.
- Stir in sweetened condensed milk and vanilla until smooth.
- Stir in enough powdered sugar to make stiff mixture.
- Refrigerate, if needed.
- Place 1 rounded teaspoonful chocolate mixture on flat side of 1 pecan half.
- Top with another pecan half.
- Repeat with remaining pecans and chocolate mixture.
- Store in refrigerator.
Nutrition Facts : Calories 41.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 0.7, Sodium 2.7, Carbohydrate 4.3, Fiber 0.4, Sugar 3.8, Protein 0.5
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