Chocolate Dipped Pecan Wedges Recipes

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CHOCOLATE-DIPPED PECAN WEDGES



Chocolate-Dipped Pecan Wedges image

Serve these nutty pecan wedges glazed with chocolate chips made using Gold Medal® all-purpose flour - a sweet treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 36

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into small pieces
1 egg
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup butter (do not use margarine)
1/2 cup honey
4 cups coarsely chopped pecans
1/4 cup whipping cream
1 teaspoon grated orange peel
1 bag (12 oz) semisweet chocolate chips (2 cups)
4 teaspoons shortening
Kosher salt, if desired

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.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 wedge, Sodium 101 mg

CHOCOLATE-DIPPED PECANS



Chocolate-Dipped Pecans image

Make and share this Chocolate-Dipped Pecans recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 20m

Yield 20 pecans

Number Of Ingredients 2

4 -6 ounces semisweet chocolate morsels (depending on how much chocolate you coat the pecans with)
25 -30 pecan halves, toasted

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.

Nutrition Facts : Calories 41.5, Fat 2.8, SaturatedFat 1, Cholesterol 0.2, Sodium 0.2, Carbohydrate 4, Fiber 0.6, Sugar 3.1, Protein 0.4

CHOCOLATE DIPPED PECAN LOGS



Chocolate Dipped Pecan Logs image

This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 36 cookies

Number Of Ingredients 7

1 cup unsalted butter, room temperature (2 sticks)
1/2 cup sugar plus 2 tbls. sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup pecans, coarsely chopped
6 ounces bittersweet chocolate

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!

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