Butter Pecan Chocolate Fudge
1 package (6 ounces) pecan halves
1 cup (6 ounces) butterscotch morsels
1 container (16 ounces) prepared vanilla frosting, divided
1 package (8 ounces) semi-sweet chocolate squares for baking, coarsely chopped,
divided
1/2 teaspoon vegetable oil
Preheat oven to 350� F. Spread pecans in even layer over bottom of Small Bar Pan;
bake 20 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool
completely. Remove nuts from bar pan.
Line bottom of bar pan with 8 1/2 X 10-inch square of Parchment Paper. Combine
butterscotch morsels and half of the frosting in Small (2-qt.) Saucepan. Heat
over low heat, stirring until melted and smooth. Add nuts, stirring to coat
evenly. Spread butterscotch mixture evenly over parchment paper using Small
Spreader.
Reserve 1/2 cup of the chopped chocolate for garnish. In same saucepan, combine
remaining chocolate and remaining frosting. Heat over low heat, stirring until
melted and smooth. Carefully pour chocolate mixture over butterscotch layer in
bar pan; spread evenly using Small Spreader. Refrigerate 10 minutes or until
set.
Invert bar pan onto cutting board. Carefully peel parchment from fudge. Place
reserved 1/2 cup chocolate and oil in Small Micro-Cooker�. Microwave, uncovered,
on HIGH 1-1 1/2 minutes or until melted, stirring every 30 seconds. Spread
chocolate over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into
64 squares. Store in tightly covered container in refrigerator.
Yield: 64 pieces
Nutrients per serving: (1 piece): Calories 80, Total Fat 5 g, Saturated Fat 2 g,
Cholesterol 0 mg, Carbohydrate 9 g, Protein less than 1 g, Sodium 10 mg, Fiber
less than 1 g Source: Pampered Chef |