CHOCOLATE PECAN BITES
Yield:48
* 1/2 cup sugar
* 1/2 cup butter, softened
* 1 egg
* 1 cup flour
* 1/4 cup unsweetened cocoa
* 1/4 tsp salt
Chocolate Pecan Bites
* 3 oz semisweet chocolate, chopped
* 48 pecan, halves
* 8 oz soft caramel candies
* 1/3 cup whipping cream
* 1/2 cup toasted chopped pecan
Directions:
1. In large bowl, beat sugar with butter until moistened; beat in egg. In separate bowl, stir
together flour, cocoa and salt; stir into butter mixture all at once, stirring until pastry
holds together . Divide in half; form into disc. Wrap each in plastic wrap; refrigerate for at
least 30 minutes or for up to 1 day.
2. On well-floured surface, roll out discs to 1/8 inch (3 mm) thickness. With 2-inch (5 cm) round
cookie cutter, cut out circles; press scraps together and refrigerate to reroll. Press circles
into 1 3/4 inch (4.5 cm) [censored] cups; [censored] bottoms several times with knife tip. Bake in centre
of oven for 10 to 12 minutes or until firm. Remove from pans; let cool on racks. (Can be
layered between waxed paper in rigid airtight container and frozen for up to 2 weeks.)
Chocolate Pecan Bites
3. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring
occasionally. Dip 1 side of each pecan half into chocolate; refrigerate on waxed paper-lined
tray until chocolate is set, about 15 minutes.
4. In separate heatproof bowl over hot (not boiling) water, melt caramels with cream, stirring
until smooth. Place 1/4 teaspoon (1 mL) chopped pecans in each shell; top with 1 teaspoon (5
mL) caramel mixture. Let cool slightly; top with chocolate-dipped pecan. ([censored] can be covered
with plastic wrap and refrigerated for up to 3 days.)
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And the beet goes on! (or under) -me just a while ago