| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Candies | 20 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 12 | oz | Semisweet chocolate chips |
| 1/2 | c | Irish cream liqueur, such as Bailey's |
| 1/4 | c | Whipping cream |
| 2 | c | Pecan pieces |
INSTRUCTIONS
Conventional method: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container. Microwave method: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2 1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container. Per candy (based on 24 candies): 152 calories (4 percent from protein, 32 percent from carbohydrate, 64 percent from fat), 2 grams protein, 10 grams carbohydrate, 12 grams fat, 3 milligrams cholesterol, 6 milligrams sodium. Exchanges: 1/2 fruit, 1 1/2 fat. Makes 20 to 24 candies. From the Oregonian's FOODday, 2/9/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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