Rochelle's Caramel-Nut Chocolate Cups
Why I Love This Recipe
Rochelle Dilick - 2000
Ingredients You'll Need
36 Chocolate Cups
3/4 cup plus 36 pecan halves, divided
3/4 cup caramel ice cream topping
1-1/8 cups semisweet chocolate chips
1-1/2 teaspoons shortening
Preheat oven to 375°F. Spread pecans on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove from baking sheet; cool. Chop 3/4 cup pecan halves into uniform pieces. Reserve 36 pecan halves.
Spoon 1 teaspoon caramel topping into each chocolate cup. Top each with 1 teaspoon chopped pecans, pressing gently; set aside.
Place chocolate chips and shortening in top of double boiler over simmering water. Stir until chocolate is melted. Remove from heat.
Spoon 1 teaspoon melted chocolate around perimeter of each cup; smooth toward center until cup is fully covered. Immediately place one toasted pecan half in center. Let stand in cool place until firm. Store at room temperature in airtight container.