Rochelle's Caramel-Nut Chocolate Cups
  • Servings: 36 Cups
  • 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
  1. 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.
  2. Spoon 1 teaspoon caramel topping into each chocolate cup. Top each with 1 teaspoon chopped pecans, pressing gently; set aside.
  3. Place chocolate chips and shortening in top of double boiler over simmering water. Stir until chocolate is melted. Remove from heat.
  4. 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.
Rochelle Dilick - 2000