| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Chocolate |
36 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B (16 ozs) Duncan Hines Milk Chocolate Layer Cake Frosti |
| 2 1/2 |
c |
Confectioners' sugar |
| 1 |
c |
Pecan halves, divided |
| 1 |
c |
Semi-sweet chocolate chips |
| 3 |
tb |
Crisco Shortening |
INSTRUCTIONS
1. Combine Chocolate frosting and confectioners' sugar in large mixing
bowl. Stir with wooden spoon until thoroughly blended. 2. Cover each pecan
half with one tablespoon candy mixture. Roll into 1-inch balls; set aside.
Chop remaining pecans; set aside. 3. Place chocolate chips and shortening
in 2-cup glass measuring cup. Microwave at MEDIUM (50% power) for 2
minutes; stir. Microwave for 1 minute longer at MEDIUM; stir until smooth.
Dip one candy ball into chocolate mixture until completely covered. Remove
with fork to cooling rack. Sprinkle top with chopped pecans. Repeat until
all candy balls are covered. Allow to stand until chocolate mixture is set.
Note: For peanut butter flavored coating, place 1 cup peanut butter chips
and 3 T Crisco Shortening in 2-cup glass measuring cup. Microwave at MEDIUM
(50% power) for 2 minutes; stir until smooth. Dip candy balls as directed
above. Tip: Place waxed paper under cooling rack to catch drips and make
cleanup easy. Duncan Hines "Recipes and More" - Winter, 1992 Reformatted
by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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