Best 3 Chocolate Covered Pecans Recipes

CHOCOLATE COVERED ENGLISH TOFFEE WITH PECANS

Steps:

• 1. Grease a 15 x 10 x 1" pan with 1-2 tablespoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

CHOCOLATE COVERED SHORTBREAD WITH TOFFEE & PECANS

Steps:

• 1. Preheat oven to 250 degrees F.
• 2. Cream together sugar and butter. Add flour in parts, making sure it is well blended before adding more flour.
• 3. Spread onto ungreased jelly roll pan (12"x17") and smooth with rolling pin (1/4" thickness).
• 4. Bake at 250 degrees for 1-1/2 to 1-3/4 hours. If using 9"x12" jelly roll pan (1/2" thickness), bake for 2 to 2-1/2 hours.
• 5. Melt chocolate chips in the microwave. Pour over hot shortbread (immediately after taking out of oven) and spread with frosting spatula.
• 6. Immediately sprinkle toffee bits and chopped pecans evenly over chocolate. Cut into bars or squares using a sharp knife and let cool, making sure they are not touching while chocolate hardens. Do not refrigerate.

CHOCOLATE COVERED PECANS

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.