Chocolate Dipped Pecan Wedges Recipes

CHOCOLATE-DIPPED PECANS

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.

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.

JOHN'S PECAN-LACE COOKIES

Steps:

• In a medium saucepan, heat sugar, butter, corn syrup, and a pinch of salt over medium, stirring, until sugar has dissolved, about 7 minutes.
• Remove pan from heat; stir in orange zest, pecans, and flour. Transfer to a bowl; cover with plastic wrap, and refrigerate until dough is firm, about 2 hours.
• Preheat oven to 350 degrees. Line two large baking sheets with parchment. Drop dough by teaspoons, about 2 inches apart, onto sheets (6 per sheet); roll into balls.
• Bake until cookies are golden brown (they will harden as they cool), 9 to 10 minutes. Transfer cookies on parchment to a wire rack. Repeat with remaining dough. Let cookies cool completely.

CHOCOLATE PECAN FUDGE

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.

CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES

Steps:

• 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
• 2. Cream together sugar and butter--just until combined.
• 3. Add extracts and stir into butter/sugar mixture.
• 4. In separate bowl, whisk flour and salt together.
• 5. Add flour/salt mix to butter/sugar mix, a little at a time.
• 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
• 7. Place reserved 1/2 cup of pecans in separate bowl.
• 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
• 9. Preheat oven to 350 F (175 C).
• 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
• 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
• 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
• 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
• 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
• 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
• 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
• 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
• 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
• 19. Store in airtight container (if you have any left).

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.