Chocolate Pecan Bites

[migration] empty title 259 Author: Canadian Living Credits: [migration] empty title 259

  • Portion size 48 servings

Ingredients

  • 3 oz semisweet chocolate chopped
  • 48 pecan halves
  • 8 oz soft caramel candies
  • 1/3 cup whipping cream
  • 1/2 cup toasted chopped pecan
Pastry:
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 1 egg
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Method

Pastry:
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.

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) tart cups; prick 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.)

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.

In separate heatproof bowl over hot (not boiling) water, melt caramels with cream, stirring until smooth. Place 1/4 teaspoon chopped pecans in each shell; top with 1 teaspoon caramel mixture. Let cool slightly; top with chocolate-dipped pecan. (Tarts can be covered with plastic wrap and refrigerated for up to 3 days.)

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Baking & Desserts

Chocolate Pecan Bites

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