Tested till perfect Chocolate Pecan Mounds

Chocolate Pecan Mounds

This cookie is a rich dessert nibble.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 6 oz 6ozbittersweet chocolate, chopped
  • 1 cup 1cupunsalted butter, soft
  • 1/3 cup 1/3cuppacked brown sugar
  • 1 tsp 1tspvanilla
  • 1/4 cup 1/4cupchopped toasted pecans
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1/4 cup 1/4cupcornstarch
  • 1/4 tsp 1/4tspsalt
  • 18 18pecan halves
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Line 2 rimless baking sheets with parchment paper or leave ungreased.

In heatproof bowl over saucepan of hot water, melt chocolate. Let cool.

In bowl, beat butter with sugar until fluffy. Stir in chocolate, vanilla then chopped pecans. In separate bowl, whisk flour, cornstarch and salt ; stir half at a time into chocolate until smooth.

Scoop by rounded 1 tbsp (15 mL), 1 inch (2.5 cm) apart, onto prepared pans. Halve
pecans lengthwise; press 1 piece into each cookie, pressing cookie together. Chill until firm, about 1 hour.

Bake in centre of 325°F (160°C) oven until darkened on bottom, 20 minutes. Let firm up for 5 minutes; transfer to racks to let cool.

Additional information : Make-Ahead
All these cookies can be layered between waxed paper in airtight container and stored for  up to 1 week or frozen for up to 1 month.

Nutritional Information Per cookie: about

cal 122 pro 1g total fat 8g sat. fat 4g
carb 12g fibre 1g chol 14mg sodium 18mg

% RDI:

calcium 1 iron 4 vit A 5 folate 7
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