INGREDIENTS

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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