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Rochelle's Caramel-Nut Chocolate Cups

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Serves 36 Cups | Prep Time | Cook Time

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.

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